Crispy Korean Kimchi Pancake
29 Apr 2020
Looking for a side dish to go with dinner. Here's a Korean Kimchi Pancake recipe which is really yummy and easy to pull off! It's crispy on the outside and soft and chewy on the inside. Pair it together with a homemade dipping sauce and wala!
For Pancake (makes approximately two 26cm pancakes)
130g all purpose flour
280g cold water
4 tablespoons cornstarch
2 stalks spring onion
Oil for frying
Sea Salt for seasoning
1-2 tablespoons of gochujang (for an extra kick)
3-4 tablespoons kimchi juice
For dipping sauce
2 tablespoon soy sauce
1 teaspoon raw sugar
3/4 tablespoon rice vinegar
1/2 tablespoon sesame oil
Some chopped spring onions (optional)
Mix flour, cornstarch, and cold water and stir until consistent.
Gently beat in egg. Next, fold in kimchi, kimchi juice, spring onions, gochujang (optional). Season with a pinch or two of sea salt.
Heat a generous amount of canola oil in a frying pan and add in some of the mixture to form a thin layer. Spread mixture evenly around the pan and fry on medium heat until crispy and golden brown (this would take quite a few minutes). Once done, gently flip to the other side.
You may choose use a smaller pan for easier flipping. This would yield more pancakes.
Continue frying the other side on medium heat until crispy and golden brown or to desired charred-ness. You may add more oil if remaining oil is insufficient.
Repeat with remaining batter or refrigerate for use within the next 1-2 days.
Combine ingredients for sauce and stir until sugar has dissolved.