Golden Recipe! Baek Jong-won Style Kimchi Pancake with Canned Salmon
Upgrade Your Kimchi Pancake with Canned Salmon Following Baek Jong-won’s Secret Recipe: Perfect for a Weekend Treat!
Contemplating what to make for a weekend lunch, I decided to whip up some kimchi pancake, a favorite of my daughter. Wanting a kimchi pancake that was exceptionally delicious, I searched for Baek Jong-won’s recipe from ‘House Food Master’ and made it. Baek Jong-won’s recipes are always reliable! This kimchi pancake, with its crispy edges and vibrant red color enhanced by gochugaru, is what I’d call a golden recipe! Adding canned salmon makes it even more special.
Ingredients- 2 cups well-fermented kimchi
- 1 cup pancake mix (buchim garu)
- 1 cup water
- 1-2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar (optional, adjust based on kimchi’s sourness)
Cooking Instructions
Step 1
First, prepare the well-fermented kimchi, which is key to a delicious kimchi pancake. Rinse the kimchi lightly under running water to adjust its sourness, then finely chop it into bite-sized pieces (about 1-2 cm). Chopping it this way ensures a pleasant texture and even distribution of seasoning within the pancake, making it tastier.
Step 2
Now, let’s make the delicious kimchi pancake batter. In a large bowl, combine 1 cup of pancake mix and 1 cup of water at a 1:1 ratio. This ratio is ideal for achieving the perfect batter consistency – not too thick, not too thin – making it easy to cook. (While Baek Jong-won’s original recipe sometimes involves mixing the pancake mix directly into the kimchi, this method of pre-mixing the pancake mix and water is recommended for beginners to easily achieve the right consistency.)
Step 3
Add the finely chopped kimchi to the batter and mix thoroughly. Next, add 1-2 tablespoons of gochugaru to give the kimchi pancake a more appealing red color. If your kimchi is not very red or is less sour, you can increase the amount of gochugaru. For a milder taste, especially when serving to children, add 1 teaspoon of sugar to balance the kimchi’s sourness.
Step 4
It’s time to add a special ingredient to enhance the flavor and texture of your kimchi pancake! Prepare a small can of tuna or salmon, drain the oil thoroughly, and add it to the mixture. This addition will make the kimchi pancake significantly softer and more savory, turning it into a delightful gourmet treat.
Step 5
Once the kimchi, seasonings, and canned salmon are all well incorporated, your delicious kimchi pancake batter is complete! Avoid overmixing the batter, as this can make it tough like mochi. Gently mix until all ingredients are just combined.
Step 6
To achieve a crispy kimchi pancake, heat your pan thoroughly and then generously add cooking oil. Once the oil is hot, pouring the batter will ensure it cooks evenly without burning and develops a wonderfully crispy texture.
Step 7
Using a ladle or spoon, pour the kimchi pancake batter into the heated pan in your desired size. Avoid making the pancake too thick, as this can prolong the cooking time for the inside. Spreading it to an even, moderate thickness is recommended.
Step 8
As the edges of the kimchi pancake begin to turn golden brown, carefully flip it over with a spatula. Cook the other side until it’s also golden and crispy. Once both sides are perfectly cooked, you’ll have a delicious canned salmon kimchi pancake that’s crispy on the outside and tender on the inside!
