Kimchi Pancake (Crispy & Chewy)
The Perfect Rainy Day Treat! Easy Kimchi Pancake Recipe for Guaranteed Success
On a day like today, with the rain tapping at the window, what’s the first dish that comes to mind? It’s probably Kimchi Pancake! With just a few key ingredients, you can whip up a fantastic meal. If you love a super crispy texture, don’t shy away from using plenty of oil. For a delightfully chewy bite, simply use less. This recipe is straightforward and perfect for sharing with your loved ones at home!
Main Ingredients- Well-fermented Napa Cabbage Kimchi 500g (include some brine)
- Pancake Mix or All-Purpose Flour 2 cups (approx. 300g)
- 1 Egg
- 3 Scallions or Green Onions (approx. 40g)
- 1/2 Medium Onion
- Water 2 cups (approx. 400ml)
- Vegetable Oil (generous amount for frying)
Seasoning Ingredients- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 1/2 tsp Salt (adjust based on kimchi’s saltiness)
- 1 tsp Black Pepper Powder
- 1/2 Tbsp Sugar (to balance tartness and enhance flavor)
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 1/2 tsp Salt (adjust based on kimchi’s saltiness)
- 1 tsp Black Pepper Powder
- 1/2 Tbsp Sugar (to balance tartness and enhance flavor)
Cooking Instructions
Step 1
To bring out the delicious flavor of the kimchi, finely chop the well-fermented Napa cabbage kimchi into bite-sized pieces (about 1-2 cm). If the pieces are too large, they may take longer to cook. You can also add a little of the kimchi brine for an even deeper flavor.
Step 2
Finely chop the scallions or green onions. Slice the onion thinly or mince it. Adding these vegetables will enrich the texture of your Kimchi Pancake.
Step 3
In a large bowl, combine the pancake mix (or all-purpose flour), chopped kimchi, sliced onions, and 1 egg. Now, add the seasoning ingredients to enhance the umami of the pancake: 1 Tbsp gochugaru, 1/2 tsp salt, 1 tsp black pepper, and 1/2 Tbsp sugar.
Step 4
Gradually pour 2 cups (400ml) of cold water into the bowl with the ingredients. Whisk everything together with a whisk or spoon until smooth and no lumps remain. The batter should be pourable but not too thin, like a thick cream. (Adjust the amount of water depending on the moisture content of your kimchi.)
Step 5
Gently mix the batter with the kimchi, scallions, and onions until all ingredients are evenly distributed. It’s important not to overmix.
Step 6
Heat a frying pan over medium heat and add a generous amount of vegetable oil. This ensures your Kimchi Pancake will be crispy, almost fried. Ladle a portion of the batter onto the hot pan and spread it thinly into a round shape.
Step 7
Once the edges of the pancake begin to turn golden brown and crispy, carefully flip it over using a spatula. Be gentle to prevent the pancake from breaking.
Step 8
Continue to cook over medium heat until golden brown on the other side. Gently rotate the pan as you cook to ensure even browning. Once both sides are thoroughly cooked, flip it one more time to enhance the crispiness of the exterior. Transfer to a plate and enjoy while warm!
