Kimchi and Zucchini Savory Pancake (Kimchi Hobak Buchimgae)
Delicious and Mild Kimchi Zucchini Pancake Recipe
A savory pancake that’s not too spicy, making it perfect for kids’ snacks! This delightful Kimchi Zucchini Pancake combines the best of both ingredients for a wonderful flavor. It’s easy to make and enjoyable for the whole family.
Pancake Ingredients
- 3 pieces of well-fermented kimchi (chopped into bite-sized pieces)
- Kimchi juice (approx. 1/4 cup, adjust to taste)
- 1 egg
- 1/2 zucchini (julienned or finely chopped)
- 1 cup pancake mix or all-purpose flour
- 1/2 cup water (adjust batter consistency as needed)
Cooking Instructions
Step 1
In a large mixing bowl, combine the chopped kimchi, julienned zucchini, and 1 egg. Add 1 cup of pancake mix (or flour) and 1/2 cup of water. Mix everything together. The batter might seem thick at first, so gradually add a little more water while stirring until you achieve a smooth, pourable consistency.
Step 2
Here’s a secret ingredient for extra flavor: add some kimchi juice! This adds a wonderful depth and seasoning to the pancake. Start with about 1/4 cup, but feel free to adjust the amount based on how salty your kimchi is and your personal preference. It makes the pancake much more savory and delicious.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle some batter onto the pan and spread it thinly. Let it cook until the bottom is golden brown and the edges start to crisp up. Carefully flip the pancake. Try not to flip it too often, as this can cause it to tear. Patience is key! Flip it only once or twice until both sides are beautifully golden and crispy. Your delicious pancake is ready to serve!
