Super Simple Kimchi Pancake
No Knife Required! Easy Kimchi Pancake Recipe for Solo Living
Craving a delicious kimchi pancake with makgeolli on a rainy day? This recipe is perfect for those living alone, using just the kimchi you likely already have! Unlike other pancakes, you won’t need to buy special ingredients or worry about leftovers. No chopping needed – just scissors! I’ve detailed every step, so even beginners can follow along with ease. Enjoy a satisfying meal with this delightful kimchi pancake!
Basic Ingredients
- Finely chopped aged kimchi: 1 paper cup’s worth
- Pancake mix: 2/3 paper cup
- Water: 2/3 paper cup
Cooking Instructions
Step 1
First, let’s prepare the kimchi! Place the aged kimchi in a bowl and use scissors to cut it into very small pieces. Aim for about one paper cup’s worth. Cutting it finely will help it mix well into the batter and create a better texture in the pancake.
Step 2
Now, let’s coat it with flour. Add 2/3 cup (using a paper cup as a measure) of pancake mix to the finely chopped kimchi. Gently mix and rub the kimchi with the flour using your hands until everything is well combined. Ensuring the kimchi and pancake mix stick together is key for a good batter.
Step 3
Let’s get the batter consistency right. Gradually add 2/3 cup (using a paper cup) of water to the kimchi and pancake mix, stirring as you go to reach the desired consistency. The ideal batter should be slightly thinner than porridge, not too thick. It should flow smoothly when scooped with a spoon.
Step 4
Time to add the flavor enhancers! Stir in 0.5 Tbsp of sugar into the kimchi batter. This will help balance the sourness of the aged kimchi and add a touch of sweetness.
Step 5
Add 1 Tbsp of gochugaru (Korean chili powder) for color and a bit of heat, and mix well. Feel free to add more if you prefer it spicier.
Step 6
Finally, mix in 1 Tbsp of cooking oil into the batter. This will give the pancake a nice sheen and contribute to a crispier finish when fried.
Step 7
Now, let’s fry the kimchi pancake. Heat a frying pan over medium heat and add about 10 Tbsp of cooking oil. Don’t be shy with the oil; a generous amount will prevent the pancake from burning and help it achieve a beautiful golden-brown color.
Step 8
Once the pan is hot enough, ladle about one scoop of the kimchi batter onto the pan and spread it into a round shape. Cook until the edges start to look translucent, which usually takes about 2-3 minutes.
Step 9
When the edges are translucent and the pancake moves freely when you tilt the pan, it’s time to flip! Confidently slide a spatula underneath and flip it over quickly.
Step 10
After flipping, avoid pressing down too hard, as this can break the pancake. Gently press down on the top surface of the kimchi pancake with your spatula to ensure it cooks evenly and turns golden brown. Cook for another 1-2 minutes.
Step 11
Once both sides are nicely golden brown and cooked through, cook over medium heat for another 10-15 seconds to ensure maximum crispiness. Your delicious kimchi pancake is ready! It’s best enjoyed immediately while it’s hot and crispy.
