Perfectly Crispy Kimchi Pancake: A Rainy Day Delight!
How to Make Crispy Kimchi Pancake
Nothing beats a hot, crispy Kimchi Pancake on a rainy day! This beloved Korean savory pancake, filled with tangy kimchi, is a comfort food classic. Follow this simple recipe to create a delicious and satisfying treat that’s perfect for any occasion.
Main Ingredients
- 1/4 head of well-fermented kimchi, chopped generously
- Cooking oil (for pan-frying, ample amount)
Batter and Seasoning Ingredients
- 2 cups pancake mix (buchim garu)
- 2 cups all-purpose flour
- 1 Tbsp minced garlic
- 1 large egg
- 2 cups cold water (using ice water will make it crispier)
- 1 cup kimchi juice (adjust based on kimchi’s seasoning)
- 0.5 Tbsp tuna extract (or soy sauce)
- 1 Tbsp red pepper flakes (gochugaru, optional, for color and mild heat)
- 2 cups pancake mix (buchim garu)
- 2 cups all-purpose flour
- 1 Tbsp minced garlic
- 1 large egg
- 2 cups cold water (using ice water will make it crispier)
- 1 cup kimchi juice (adjust based on kimchi’s seasoning)
- 0.5 Tbsp tuna extract (or soy sauce)
- 1 Tbsp red pepper flakes (gochugaru, optional, for color and mild heat)
Cooking Instructions
Step 1
First, let’s prepare the delicious kimchi! Rinse the kimchi lightly and drain any excess water. Chop it into bite-sized pieces, about 1-2 cm wide. If your kimchi is very saucy, you might want to wipe off some of the excess seasoning to prevent the pancake from becoming too salty. In a bowl, combine the chopped kimchi with 1 cup of kimchi juice and mix gently. The kimchi juice adds a wonderful depth of flavor and moisture to the batter.
Step 2
Now, it’s time to make the pancake batter. In a large mixing bowl, combine 2 cups of pancake mix (buchim garu) and 2 cups of all-purpose flour. Using a 1:1 ratio of pancake mix to flour creates a wonderfully crispy and delicious texture. (Note: The amount of water needed might vary slightly depending on the type of pancake mix and flour you use, so adjust the batter’s consistency as you mix.)
Step 3
To the bowl with the dry ingredients, add the prepared kimchi and kimchi juice, 1 large egg, 1 tablespoon of minced garlic, and 2 cups of cold water. For an extra crispy pancake, consider using ice-cold water. For added umami, stir in 0.5 tablespoon of tuna extract (or soy sauce). If you like a bit of extra kick and color, add 1 tablespoon of red pepper flakes. Whisk everything together with chopsticks or a whisk until well combined and smooth, ensuring there are no lumps. Avoid overmixing to maintain a crisp texture.
Step 4
Now, let’s cook the Kimchi Pancake! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle about one portion of the batter into the center of the hot pan and spread it into a round shape. Once the edges start to turn golden brown and crispy, carefully flip the pancake and cook the other side until evenly golden. Flip back and forth occasionally to ensure both sides are perfectly golden and crispy. Your delicious Kimchi Pancake is ready to be enjoyed! For an extra touch, you can garnish with chopped green onions or red chili peppers.
