Kimchi Pancake Recipe
Make 2 to 3 large or 5-6 smaller pancakes. Smaller pancakes easier to flip.
For best results, kimchijeon should be made thin.
Ingredients
1 cup of original kimchi or beetroot kimchi or extra hot kimchi.
1 spring onions
1 courgette
vegetables oil
For kimchi pancake Batter
1 cup of plain flour or buchimgaru (Korean pancake premix) and 1/2 cup of rice flour or potato starch
1 cup juice/liquid from kimchi Use more water if unavailable
Dipping Sauce (Combine all the ingredients)
1 tablespoon soy sauce+1 teaspoon ricewine vinegar+(1/2 teaspoon sugar)
Vegan kimchi mayo
Mix a table spoon of Kimchi& Radish original kimchi juice and two table spoon of vegan mayo ( shop bought) then mix in a bowl and enjoy.
☆ Tips for making kimchi pancakes ☆
Use well fermented kimchi
Use juice/liquid from kimchi if at all possible and use icy cold water than coldwater..( using icy cold water make kimchi pancake more crispy)
The batter should be thin enough to flow easily from a spoon.
Spread the batter thin when pan frying and use a generous amount of oil.
Increase the heat a little to crisp up the pancakes at the end of pan-frying.
☆ Buchim garu (Korean pancake premix) is always good for any savory pancakes.
Kimchi pancake REcipe
Thinly slice the kimchi, about 1/2-inch thick. Cut the spring onions into about 1cm pieces.
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi and water, a little bite at a time. Start with water, and mix everything together. Do not over mix.
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
Stir in the kimchi, spring onions,courgette
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes
