Super Simple & Crispy Kimchi Pancake
Rainy Day Essential! 5-Minute Recipe for Crispy Kimchi Pancake
It’s raining, you want to make a scallion pancake but lack ingredients or don’t feel like making the batter? This super simple Kimchi Pancake recipe is perfect for those moments! It’s so easy that even young children can make it for their parents, making it a truly thoughtful recipe! (※ The spoon measurement in this recipe refers to a Korean rice spoon.)
Essential Ingredients
- 400ml (approx. 2 cups) Pancake Mix
- 400ml (approx. 2 cups) Water
- 1 can Tuna (small)
- Kimchi (using aged or sour kimchi enhances flavor) – adequate amount
- Cooking Oil – adequate amount
Cooking Instructions
Step 1
First, prepare the kimchi. Finely chop the kimchi into bite-sized pieces. Using aged or sour kimchi will significantly improve the flavor.
Step 2
Pour 400ml of water into a bowl.
Step 3
Add 400ml of pancake mix and stir well until there are no lumps, creating a batter. Using chopsticks or a whisk will make mixing easier.
Step 4
Add the chopped kimchi to the batter and mix.
Step 5
Drain most of the oil from the tuna can and add it to the batter, mixing everything together evenly. The tuna adds a delicious richness and depth of flavor.
Step 6
Heat a generous amount of cooking oil in a pan over medium-low heat. Once the pan is hot, ladle portions of the batter onto the pan, forming pancakes of your desired size. Cooking them with a moderate thickness, rather than too thin, helps ensure they cook through evenly and achieve a crispy texture.
Step 7
When the edges of the pancake turn golden brown and bubbles start to appear on the surface, it’s time to flip. Be gentle to avoid breaking the pancake as you flip it.
Step 8
Cook the other side for about 1-2 minutes until it’s also golden brown. Adjust the heat to prevent burning, and flip a few times as needed. Your delicious Kimchi Pancake is ready!
