Spicy and Savory Aged Kimchi Pancake (Gat-kimchi Buchimgae)
The Ultimate Rainy or Snowy Day Treat! How to Make a Deliciously Spicy and Chewy Aged Kimchi Pancake
This recipe features a savory and flavorful aged kimchi pancake (Gat-kimchi Buchimgae) that perfectly captures the deep taste of aged Gyeju mustard kimchi. It’s the ideal dish to enjoy with a warm cup of makgeolli (Korean rice wine) on a cold, rainy, or snowy day. For an extra delightful chewy texture, we’ve added a whole squid, making this version even more substantial and delicious. With just aged kimchi, you can effortlessly create a fantastic pancake!
Pancake Ingredients- Aged Gyeju Mustard Kimchi (Gat-kimchi), 4 bundles (generous amount)
- Kimchi Brine/Juice, 2 cups
- Squid, 1 whole
- Sugar, 1 Tbsp (adjust to taste)
- Plum Extract, 1 Tbsp (for umami)
- Sesame Oil, 1 tsp (for nutty aroma)
- Pancake Mix (Buchim Garu), 5 cups (standard paper cup measurement)
Cooking Instructions
Step 1
First, rinse the aged Gyeju mustard kimchi lightly, squeeze out excess water, and chop it as finely as possible. Don’t discard the brine that comes with the kimchi; we’ll use all of it. Place the chopped kimchi and its juice in a separate bowl.
Step 2
Clean and prepare the squid, then chop it into small pieces, similar in size to the chopped kimchi. If the pieces are too large, the pancake might take longer to cook through, so aim for small, bite-sized pieces.
Step 3
Combine the finely chopped aged kimchi and the chopped squid in a large mixing bowl. Mix them together thoroughly.
Step 4
While the kimchi itself is already tangy and salty, adding a touch of sweetness and umami will enhance the depth and richness of the flavor. Add 1 tablespoon of sugar and 1 tablespoon of plum extract, then mix well.
Step 5
Finally, add 1 teaspoon of sesame oil for a nutty fragrance and mix everything together once more to ensure all ingredients are well combined.
Step 6
Now it’s time to add the pancake mix. The moisture from the kimchi and its brine, along with the ingredients themselves, will be sufficient to form the batter. Do not add extra water; instead, add 5 cups of pancake mix and stir.
Step 7
Whisk or stir the batter until the pancake mix is fully dissolved and lump-free, creating a smooth consistency. It’s important to mix it well. The batter should be thick enough to flow slowly when lifted with chopsticks.
Step 8
The batter is now well mixed. Since the kimchi and its brine are already seasoned, you typically won’t need to add extra salt. You can taste and add a tiny pinch of salt if you prefer, but it’s recommended to cook it as is for the best flavor balance.
Step 9
For an even chewier and more delicious pancake, it’s best to let the batter rest before cooking. Cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes. This resting period allows the flavors to meld and deepen.
Step 10
Heat a pan over medium-low heat and add a generous amount of cooking oil, enough to coat the pan about twice around. Once the oil is moderately hot, ladle portions of the batter onto the pan to form pancakes of your desired size. Cook slowly over low heat to ensure they cook through evenly without burning. Flip the pancake only when the bottom is golden brown and fully cooked. Add another tablespoon or two of oil to the pan if it becomes dry between batches.
Step 11
Voila! Your incredibly appetizing Gyeju mustard kimchi pancake is ready. The spicy kick, the chewy texture of the squid, and the deep flavor of the aged kimchi combine for an absolutely delicious treat. You won’t even need a dipping sauce; it’s perfect as is! Serve it immediately while hot for the best taste. Enjoy your culinary creation!
