RECIPE: Easy Kimchi Pancake (3 ingredients)

My interested in Korean culture (and food) begins with the first episode of Dae Jang Geum (Jewel In The Palace), a uber popular K-drama. Since a few years ago, I always have a packet of kimchi in my fridge.

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If you want to get your fix of Korean food, you can check out 11th Street. They’ve recently collaborated with K Market to offer an array of Malaysian’s favorite Korean food. The top five most popular items includes Pepero, a cookie stick dipped in chocolate; ramyun, also known as instant noodles; kimchi, a fermented Korean side dish made of vegetables; toppoki, a type of soft rice cake; and milkis, a popular carbonated beverage in South Korea.

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At the event, we make kimchi pancake. It’s so easy to make; you only need three main ingredients kimchi, onions and flour! These ingredients have long shelf-life which means if you’re running out of groceries, or if there’s an unexpected guest, you can easily whip this up.

(Read: 5 Unexpected Benefits of Fermented Food).

kimchi pancake 11This recipe is adapted from Maangchi, my favourite Korean recipes website (Recipe: Kimchijeon). I’ve simplified it by using store-bought sliced kimchi. I’ve also reduced the amount of kimchi, 1 cup of kimhi may be too overwhelming for tastebuds which are not familiar with the pungent taste of Korean favourite fermented food.


Active time: 15 minutes
Total time: 15 minutes
Serves: 2 – 4 person

INGREDIENTS

Kimchi, chopped x 3/4 cup
Kimchi juice x 3 tbsp
Onion, small x 1
Salt x 1/2 tsp
Sugar x 1/2 tsp
All purpose flour x 1/2 cup
Water x 1/4 cup
Vegetable oil x 2 tbsp

TOOLS
Stove + pan + spatula
Knife + chopping board
Large mixing bowl + spoon
Teaspoon
Measuring cup

Large plate

 

kimchi pancake

INSTRUCTIONS

TO MAKE BATTER:

  1. Peel onion. Chop into half, then into slices.
  2. Chop 3/4 cup of kimchi into strips (If you buy Mat Kimchi/ chopped Kimchi, you can skip this step).
  3. In a large mixing bowl, combine 1 cup of chopped kimchi, 3 tbsp of kimchi juice, 2 tbsp chopped onion, ½ tsp salt, ½ tsp sugar, ½ cup flour, and ¼ cup of water. Mix it well with a spoon.

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TO FRY PANCAKE:

  1. Heat up non-stick pan over high heat and drizzle 2 tbsp of cooking oil.
  2. Place the mixture of kimchi pancake batter on the pan. Using a spoon, spread it thinly and evenly.
  3. Fry until the bottom turns golden brown and crispy (5 min).
  4. Turn it over. Lower the heat to medium and cook for another few minutes (5 min).
  5. Slide pancake into a large plate.

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COOKING NOTES

  • You can also make seafood kimchi pancake. Add sliced prawns and white squid. A fan of seafood, this version is definitely so much better. The unique taste of kimchi and the umami taste from seafood is amazing.
  • If you like, add some spring onions for taste and colour.
  • Maangchi’s cooks her kimchi at medium high fire and in a shorter amount of time. However, I find that the pancake does not crisp up. If you’re like me who likes your pancake brown and crispy, you may have to cook it for a longer time.
  • As I ran out of all-purpose flour, I use bread flour. It turned out well.
  • If you use Mat Kimchi (chopped cabbage kimchi), you could skip the step of chopping the kimchi. However, I feel that smaller slices of kimchi makes eating easier hence more enjoyable.

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I love my kimchi pancake with onion caramelised and the crust turns crispy. How about you?

Enjoy!

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