Kimchi Pancakes

Alright, listen up! Chef here, ready to give you my no-nonsense Kimchi Pancake recipe. This ain't your average brunch dish; it's a fiery, savory bomb of flavor that'll wake up your tastebuds and leave you wanting more. Let's get cooking!

Kimchi Pancakes (Kimchijeon: 김치전)

Yields: Approximately 4 medium pancakes (2-3 servings) Prep Time: 15 minutes Cook Time: 20 minutes (approximately 5 minutes per pancake)

Ingredients:

• For the Pancake Batter:

  • 1 cup All-Purpose Flour (plus extra for adjusting consistency if needed)
  • ½ cup Kimchi Juice (reserved from your kimchi container - this is KEY for flavor!)
  • ½ cup Cold Water (or more, see notes below)
  • 1 large Egg
  • 1/2 tsp Sugar
  • 1/4 tsp Baking Powder (for extra lightness)
  • Pinch of Salt

• For the Filling:

  • 1 ½ cups Fermented Kimchi, chopped into bite-sized pieces (the more sour, the better!)
  • ½ medium Onion, thinly sliced
  • 1/4 cup Green Onions, thinly sliced (both the white and green parts)
  • Optional: ½ cup Cooked Pork Belly (samgyeopsal), thinly sliced (or substitute with cooked shrimp, tofu, or skip for vegetarian option)

• For Cooking:

  • 2-3 tbsp Vegetable Oil (or any neutral-flavored oil)

• For Serving (Optional):

  • Soy Sauce
  • Toasted Sesame Oil
  • Sesame Seeds
  • Sriracha (if you want an extra kick!)

Equipment:

• Large mixing bowl
• Whisk
• Large non-stick skillet (cast iron works well too)
• Spatula

Instructions:

1. Prepare the Batter: In a large mixing bowl, whisk together the flour, kimchi juice, water, egg, sugar, baking powder, and salt until smooth. Don't overmix! A few lumps are fine. The batter should be slightly thinner than pancake batter – almost like a thin crepe batter.

   • Chef's Tip: The consistency of the batter is crucial. Start with ½ cup water, and add more, one tablespoon at a time, until you reach the desired consistency. Remember, the kimchi will release more moisture as it cooks, so you don't want it too thin.

2. Incorporate the Filling: Gently fold in the chopped kimchi, onion, green onions, and cooked pork belly (if using) into the batter. Make sure the kimchi is evenly distributed.

3. Heat the Skillet: Heat 1 tablespoon of vegetable oil in your non-stick skillet over medium heat. The pan should be hot, but not smoking.

4. Cook the Pancakes: Pour approximately ¼ of the batter (about ½ cup) into the hot skillet and spread it out evenly to form a thin circle (about 6-7 inches in diameter).

5. Cook Each Side: Cook for about 3-4 minutes on the first side, or until the edges are golden brown and crispy. Flip the pancake carefully with a spatula. Cook for another 2-3 minutes on the second side, or until golden brown and cooked through. Press down slightly on the pancake with the spatula to ensure even cooking.

   • Chef's Tip: Don't overcrowd the pan. Cook one pancake at a time for best results.
   • Chef's Tip: Adjust the heat as needed to prevent burning. You want a nice, even sear.

6. Repeat: Repeat steps 4 and 5 with the remaining batter, adding more oil to the pan as needed.

7. Serve Immediately: Cut the kimchi pancake into wedges and serve hot.

8. Prepare the Dipping Sauce (Optional): In a small bowl, whisk together 2 tablespoons soy sauce with 1 teaspoon toasted sesame oil and a pinch of sesame seeds. Add a dash of sriracha if you like it spicy.

Notes & Variations:

• Kimchi Type: Use well-fermented kimchi for the best flavor. The more sour, the better! Older kimchi is ideal.
• Vegetarian/Vegan: Omit the pork belly. You can add other vegetables like shredded carrots, zucchini, or mushrooms. To make it vegan, substitute the egg with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
• Spice Level: Adjust the amount of kimchi to control the spiciness. You can also add a pinch of red pepper flakes to the batter for an extra kick.
• Consistency: If your batter is too thick, add more water, 1 tablespoon at a time, until it reaches the desired consistency.
• Crispiness: To ensure crispy pancakes, make sure the pan is hot enough and don't overcrowd it. Press down on the pancake while cooking to ensure even contact with the pan.

There you have it! My Kimchi Pancake recipe. Go get those ingredients and get cooking! This is a crowd-pleaser, I guarantee it. Enjoy!