인쇄- 2019.03.27
These super easy kimchi pancakes are crispy on the outside and chewy and flavor-packed on the inside thanks to spicy fermented kimchi, scallions and squid. Serve these savory Korean pancakes with my sweet and sour dipping sauce.
- 1 cup thinly sliced kimchi fully fermented
- 2 scallions roughly chopped
- 1/4 medium onion thinly sliced
- 80 grams squid cut into small strips
- 1 cup flour or pre-made Korean pancake mix
- 1/4 cup sweet rice flour or rice powder (or use more pancake mix or flour)
- 1 tablespoon gochujang Korean red chili pepper paste
- 1/4 cup juice from kimchi
- 1 lightly beaten egg
- 1 cup icy cold water use more water if juice from kimchi is not available
- Vegetable or canola oil for pan frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch of red pepper flakes gochugaru
- Prepare all the ingredients before making the batter.
In a large bowl, mix the flour (or pancake mix) with the next 5 ingredients. Do not overmix. Stir in the kimchi, scallions, onion and squid.
Combine all the ingredients for the sauce in a small bowl and set aside.
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. Reduce the heat to medium-low if the pancake browns too quickly. Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 3 minutes.
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
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