Kimchi Pancake

When you find a blown up package of kimchi in your fridge, that is the best time for Kimchi pancakes.

Do not use fresh kimchi. It has to be well fermented. Cut it up in a glass or metal bowl, do not cut it on your wooden chopping board or use a plastic bowl. You will ruin it.

My small 200 g Kimchi bag was sitting in the basement fridge and I saw it two days ago. Very well blown up but still not at the expiration date. I went on YT for the video from Aaron &Clare and checked the recipe. I had to downsize it a bit. I had not enough Kimchi.

Frying it in a well oiled pan was no big deal. I only had to make sure I used the right cooking temperature to prevent the pancake from burning, but give it enough heat to cook through.

Recipe:

200 g well fermented Kimchi chopped

1 green chili, 1/2 red bell pepper, 2 spring onions

1 1/4 cup Korean pancake mix, 1 tbsp Kimchi juice, 1 dash of vinegar, 1 tsp sugar, 1 1/2 tsp gochugaru hot pepper flakes, 1 tsp granulated veg stock powder

1 cup cold water, 2 tbsp rapeseed oil per pancake

Cut the Kimchi and chop onion and peppers

Add the pancake mix and the cold water. Stir carefully to prevent the gluten from rising.

Heat up a good amount of oil in a pan and pour in and spread pancake batter. Take care that you have oil beneath the pancake to swirl it around. That way it gets crispy. Reduce the heat a little and let it get color. Flip and fry the other side. Repeat the dame with the other pancake.