Savory Zucchini Kimchi Pancakes (Bindaetteok)
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Introducing a delicious Zucchini Kimchi Pancake recipe that will awaken your appetite with the spicy kick of kimchi, the sweetness of zucchini, and the nutty aroma of sesame oil. Made with simple ingredients, it’s perfect for a quick late-night snack or an excellent accompaniment to a glass of makgeolli (Korean rice wine). Discover the secret to its rich, savory flavor by adding kimchi juice and sesame oil to the batter! I’ll guide you step-by-step, making it easy even for beginners.
Main Ingredients- 1/3 Zucchini
- 1/4 head of well-fermented Kimchi
Cooking Instructions
Step 1
First, wash the zucchini thoroughly, pat it dry, and then julienne it thinly. Cutting it not too thick will ensure a pleasant texture when cooked.
Step 2
Next, finely chop the well-fermented kimchi, removing excess stuffing if necessary, and add it to the bowl with the zucchini. Also, pour in about 1/3 cup of kimchi brine to enhance the flavor. The kimchi and its brine provide enough seasoning, so you won’t need to add much extra salt. Mix them together.
Step 3
Now, lightly season with 1 teaspoon of salt for a subtle base flavor, and drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma. The sesame oil will make the batter itself savory, significantly enhancing the final pancake’s taste. Gently mix everything until the ingredients are well combined.
Step 4
It’s time to make the batter! Add 1 cup of pancake mix. Since the amount of liquid needed can vary depending on the saltiness and moisture content of your kimchi brine, add the pancake mix gradually rather than pouring in too much liquid at once. The batter is ready when the ingredients just start to bind together; aim for a consistency that’s not too watery. Whisk it well to avoid lumps.
Step 5
Your delicious batter is ready! Now, heat a frying pan over medium-low heat. Add a generous amount of cooking oil, then ladle about one portion of the batter onto the hot pan, spreading it thinly and evenly into a wide circle. Aim for a nice, round shape.
Step 6
Using plenty of oil is key to achieving a crispy, non-burnt pancake. Once the batter is in the pan, reduce the heat to low. Because of the kimchi, it can burn easily, so cooking slowly over low heat is recommended rather than medium heat. Wait until the bottom side is golden brown and crispy. When you can gently swirl the pan and the pancake moves freely, it’s time to flip. If you tilt the pan, you can flip the pancake cleanly without it breaking.
Step 7
Once the bottom is beautifully golden, carefully flip the pancake. Now, cook the other side until it’s equally crispy and golden brown. Again, test if the pancake moves freely in the pan; when it does, it’s done. Transfer the perfectly cooked pancake to a serving plate. A golden-brown pancake looks so appetizing!
Step 8
And there you have it – a delightful Zucchini Kimchi Pancake filled with fresh zucchini and savory kimchi! This recipe yielded two large pancakes. If you make them smaller, you’ll get a larger quantity. They taste best when served immediately while still warm. Be sure to try making this pancake that perfectly balances the flavors of kimchi and zucchini with a wonderful nutty taste!
