Savory Pork and Kimchi Pancake (Kimchi Bindaetteok)
#PorkRecipe #AgedKimchiRecipe #PorkKimchiPancake #KimchiPancakeWithPork #RichKimchiJeon
Kimchi from last year’s kimchi-making season has aged into perfectly delicious ‘mukimchi’ (aged kimchi), but sometimes it goes unused. However, this aged kimchi is perfect for specific dishes, and one of them is Kimchi Bindaetteok (Kimchi Pancake). The simplest version is made with just kimchi, while adding squid is a popular variation. Instead of squid this time, we’re adding a unique twist: seasoned minced pork, similar to how ground pork is added to mung bean pancakes (Nokdu Bindaetteok). The strong, tangy flavor of the aged kimchi pairs wonderfully with the richness of the pork, effectively mellowing out the kimchi’s robust taste. Let’s get started on this simple yet incredibly flavorful and nutritious Pork Kimchi Bindaetteok!
Main Ingredients- Aged Kimchi (Kimjang Kimchi) 1/2 head
- Minced Pork 400g
Cooking Instructions
Step 1
First, place the 400g of minced pork into a mixing bowl. This is the key ingredient that will add richness and a satisfying texture to your Kimchi Bindaetteok.
Step 2
Rinse the aged kimchi (kimjang kimchi) thoroughly, drain any excess water, and finely chop it. Add the chopped kimchi to the bowl with the minced pork. Pour in 4 tablespoons of kimchi juice; this will enhance the pancake’s savory flavor and color.
Step 3
Now, let’s make the batter. Add 4 ladles of flour (or pancake mix) and 1 tablespoon of anchovy sauce for seasoning. Since the kimchi and kimchi juice alone might not be enough to season the substantial amount of pork, the anchovy sauce helps to balance the overall flavor. If you’re using onion, finely chop it and add it at this stage.
Step 4
Mix everything together thoroughly using a spatula or your hands until a cohesive batter forms. The consistency should be thick and somewhat dense, allowing the ingredients to hold together well. The fat from the pork will help bind the batter.
Step 5
Heat a wide pan over medium heat and generously coat it with cooking oil (soybean oil is recommended). Once the pan is hot, ladle in some batter and spread it out into a round, flat shape. You’ll know it’s time to flip when the edges start to turn golden brown and the pancake moves freely when you gently shake the pan.
Step 6
Carefully flip the pancake once the first side is golden brown. Cook the other side until it’s also golden brown and crispy. It’s best to preheat the pan over medium-high heat, then reduce to medium heat after adding the batter to ensure the inside cooks through evenly while the outside gets nicely browned.
Step 7
Continue to cook until both sides are a delicious golden-brown color. The delightful combination of the kimchi’s crispness, the pork’s tenderness, and the aged kimchi’s tangy-sweetness is coming together beautifully. You’ll see the savory Pork Kimchi Pancakes cooking up one by one.
Step 8
Arrange the perfectly cooked Pork Kimchi Bindaetteok on a serving plate. The savory flavor of the pork, its tender texture, and the sharp tang of the kimchi create a harmonious and incredibly delicious taste. This combination, which I tried for the first time, was a resounding success! It’s reminiscent of a ‘Kimchi Pork Jeon’. And there you have it – your Pork Kimchi Bindaetteok is complete and ready to be enjoyed!
