Servings: 4
Calories: 480kcal
Ingredients
- 500 g kimchi
- 500 g all-purpose flour
- 600 ml water ice-cold
- 300 ml kimchi juice
- 1 stalk green onion thinly sliced
- 0.5 onion thinly sliced
- vegetable oil as needed, for cooking
- 1 tablespoon sugar optional, to balance the acidity
Procédé
- Finely chop the kimchi.500 g kimchi
- Thinly slice the green onion and onion.1 stalk green onion, 0.5 onion
- Place the flour in a large bowl.500 g all-purpose flour
- Add the ice-cold water and kimchi juice.600 ml water, 300 ml kimchi juice
- Stir until no dry flour remains, taking care not to overmix the batter.
- Fold in the kimchi, green onion, and onion.
- If the kimchi is very acidic, add the sugar and mix well.1 tablespoon sugar
- Heat a large skillet over medium-high heat and add a generous amount of oil.vegetable oil
- When the oil shimmers, add a portion of batter and spread it thinly.
- Cook until the edges are browned, then flip carefully.
- Press lightly with a spatula and cook until beautifully golden and crisp on both sides.
- Repeat with the remaining batter and serve immediately.
Notes
Using ice-cold water helps create a crispier texture.
The batter should be loose rather than thick, so the pancakes cook up thin and crisp.
The kimchi juice provides the seasoning, so there is no need to add salt.
If the batter is too thick, thin it with a little water; if it is too runny, add a little flour.
A very hot skillet and enough oil will give the pancakes a beautifully golden, crisp surface.
Well-fermented kimchi adds deeper flavor; if the acidity is too pronounced, a little sugar helps balance it.
Nutrition
Calories: 480kcal | Féculents: 100g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 633mg | Potassium: 343mg | Fiber: 6g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 9mg
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