Crispy Kimchi Pancake Recipe: A Delightful Crunch In Every Bite

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Kimchi pancakes, also known as Kimchi Jeon or Kimchi Buchimgae, are a delightful Korean staple that’s bursting with flavor and texture. These savory fritters feature everyone’s favorite spicy fermented cabbage, kimchi, encased in a crispy, golden pancake. They’re perfect for a satisfying breakfast, a light lunch, or even a fun afternoon snack. The beauty of kimchi pancakes lies in their simplicity. With just a handful of ingredients and minimal prep time, you can whip up a batch of these crispy delights in no time.

Ingredients:

Crispy Kimchi Pancake (Kimchijeon) - Farah J
Crispy Kimchi Pancake (Kimchijeon) – Farah J

1 cup kimchi, chopped (you can adjust the amount based on your spice preference)

  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/4 cup chopped scallions (optional)
  • 1 tablespoon rice flour (optional, for extra crispiness)
  • 1/2 teaspoon salt
  • Vegetable oil for frying

  • Directions:

    1. Prep the Kimchi: The key to crispy pancakes is ensuring your kimchi isn’t too watery. If your kimchi is particularly juicy, start by draining some of the excess liquid. You can achieve this by placing the chopped kimchi in a colander or sieve and letting it sit for 10-15 minutes.

    2. Make the Batter: In a large bowl, whisk together the flour, water, salt, and rice flour (if using). Once combined, stir in the chopped kimchi and scallions (if using). The batter should be thick and slightly chunky, similar to pancake batter.

    3. Heat Up the Pan: Pour a generous amount of vegetable oil into a large skillet or frying pan. Heat the oil over medium heat until it shimmers and reaches around 350°F (175°C).

    4. Fry the Pancakes: Once the oil is hot, scoop out about 1/4 cup of batter per pancake. Carefully lower the batter into the hot oil, flattening it slightly with the back of the spoon. Fry for 2-3 minutes per side, or until golden brown and crispy.

    5. Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately while hot.

    Tips for Extra Crispy Pancakes:

    Don’t Crowd the Pan: Avoid overcrowding the pan when frying the pancakes. This can lead to uneven cooking and prevent them from crisping up properly.

  • Use the Right Oil: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
  • Don’t Overmix the Batter: Overmixing the batter can develop the gluten in the flour, resulting in tough pancakes. Mix just until the ingredients are combined.

  • Nutrition Facts (per serving)

    Calories: 250

  • Fat: 10g
  • Saturated Fat: 2g
  • Carbohydrates: 30g
  • Sugar: 2g
  • Protein: 5g
  • Sodium: 400mg (depending on the sodium content of your kimchi)

  • Please note: This is just an approximate nutritional breakdown. The actual values may vary depending on the specific ingredients you use.

    Conclusion:

    Kimchi pancakes are a delicious and versatile dish that’s sure to become a new favorite. With their irresistible combination of crispy texture and spicy kimchi flavor, they’re a crowd-pleaser that’s easy to whip up at any time. So ditch the takeout menu and give these homemade kimchi pancakes a try!

    Frequently Asked Questions (FAQs):

    1. Can I make kimchi pancakes without rice flour?

    Absolutely! While rice flour helps achieve extra crispiness, you can still make delicious kimchi pancakes without it. Just use all-purpose flour in the recipe.

    2. What can I serve with kimchi pancakes?

    Kimchi pancakes are traditionally served with a dipping sauce like soy sauce or gochujang sauce (a Korean chili paste). You can also enjoy them with a side of kimchi stew (kimchi jjigae) or rice.

    3. Can I use store-bought kimchi?

    Yes, store-bought kimchi works perfectly for this recipe. Just choose a brand you enjoy and chop it up before adding it to the batter.

    4. How can I make these pancakes vegan?

    To make vegan kimchi pancakes, simply ensure you’re using vegan kimchi (which typically doesn’t contain shrimp paste) and avoid using any animal-based dipping sauces.

    5. Can I reheat leftover kimchi pancakes?