Sweet Pumpkin and Kimchi Pancake (Kimchi Danho-bak Jeon)
Pantry Raid! Delicious Fusion Kimchi Pancake with Aged Kimchi and Sweet Pumpkin
I’ve been enjoying ‘pantry raiding’ lately, using up ingredients I have stored away. While my fridge might not have a huge variety, I recently bought some aged kimchi and sweet pumpkin. I initially thought about steaming the pumpkin, but my husband isn’t a big fan of plain steamed pumpkin. So, I decided to get creative and make a delicious pancake using both! The spicy tang of the aged kimchi perfectly complements the natural sweetness of the pumpkin, creating a delightful fusion flavor. It’s a simple yet unique dish that’s perfect for when you want something a little special.
Ingredients
- 1/3 cup aged kimchi
- 1/2 small sweet pumpkin
- Pancake mix (buchim garu), as needed
Cooking Instructions
Step 1
First, prepare half of the sweet pumpkin, the star ingredient of this dish. Wash it thoroughly.
Step 2
Scoop out the seeds from the pumpkin with a spoon and trim the tough outer skin. Then, dice the pumpkin into small cubes (about 1-2 cm) so it can be easily blended. If your blender isn’t very powerful, cutting the pumpkin into even smaller pieces will help achieve a smoother consistency.
Step 3
Place the diced pumpkin into your blender. Blend until it becomes a very smooth purée. Ensure there are no large chunks remaining; a smooth consistency is key for the pancake batter.
Step 4
This is what the blended sweet pumpkin looks like. Blending it this smoothly will help it incorporate well into the batter and give the pancake a tender texture.
Step 5
Add the finely chopped aged kimchi to the puréed sweet pumpkin. Chopping the kimchi into small pieces will ensure an even distribution of flavor and a pleasant texture when you bite into the pancake.
Step 6
Now it’s time to add the pancake mix (buchim garu) to achieve the right batter consistency. Add the mix gradually until the batter is neither too runny nor too thick. Instead of adding water, I added a little extra kimchi juice to enhance both the flavor and the seasoning. This technique really brings out the savory depth of the kimchi.
Step 7
Once the batter is well combined, spoon portions of it into a lightly oiled frying pan and cook on both sides until golden brown and crispy. As a beginner cook, my pancakes might not be perfectly shaped, but the delightful sweet aroma of the pumpkin and the tangy flavor of the kimchi blend beautifully, making them incredibly delicious! My husband absolutely loved them too. Give this simple yet special recipe a try!
