Kimchi Pancake
Another recipe taken from smelly lunchbox (https://www.instagram.com/p/Cew--wtpqhs/). Ever since I had the kimchi pancake at Pyeongchang, I've been wanting to recreate that delightfully crispy exterior, but with no avail. This recipe worked out wonderfully! The addition of kimchi brine really takes it to another level and gives a lovely tang to the pancake, avoiding the need for a dipping sauce altogether. It's also remarkably easy to make -- would recommend giving it a try!
Active Time: 25 min
Total Time: 25 min
Ingredients
> kimchi (1/2 cup, roughly chopped)
> onion (1/4, thinly sliced)
> scallions (1 stalk, cut into 1-2 inch pieces)
> all-purpose flour (1/2 cup)
> corn starch (1/4 cup)
> salt (1/4 tsp)
> sugar (1/2 tsp)
> ice water (1/2 cup)
> kimchi brine (1 tbsp)
> sesame oil (1 tbsp)
> neutral oil
> scallions, sesame seeds
Instructions
1. In a large bowl combine AP flour, corn starch, salt, and sugar. Then add ice water and kimchi brine, and mix until just incorporated. Do NOT overmix.
2. Add kimchi, onion, scallions, and sesame oil. Mix lightly until incorporated.
3. In a pan over medium-high heat, heat up 2-3 tbsp of neutral oil. Add half of the batter (about 1 cup) and spread it out as thinly as possible, into about an 8-inch round.
4. Cook for about ~3-4 minutes, or until the edges start to crisp up and the bottom is golden brown. Occasionally move it around a bit, lift it up to ensure the bottom is well-oiled, and add more oil if necessary.
5. Flip and cook on the other side for ~3-4 minutes or until golden brown.
6. Remove to bowl, cut into small slices, and top with scallions + sesame seeds. Optionally, serve with some kind of dipping sauce, although in my opinion the pancake doesn't need a dipping sauce if you make it with kimchi + kimchi brine -- it has the tang built in!
7. Repeat the process with the other half of the batter. Enjoy!
Notes/Tips:
> Ice water and not overmixing the batter slows gluten formation, which gives the pancake a delightful texture and prevents it from becoming gluey.
> Be generous with the oil! The oil is essential to getting a nice, even, crispy exterior. For best results, spread the batter out relatively thin so that it cooks quickly (the batter is fully cooked) and has as much crispy exterior as possible.
> The small size (~8 inch) makes it much, much easier to handle than larger pancakes that I've made in the past. Use this to your advantage!