Sunday, September 15, 2013

Kimchi Pancakes with Squid or Pork Belly

Serve 8  Prep: 20 minutes   Cook: 20 minutes


  • 2 or more cup well fermented kimchi, roughly sliced
  • 1 to 1 1/2 cup pork belly or squid, chopped (optional)
  • 2 cups all purpose flour or (1cup flour plus 1 cup Korean pancake mix) or (1 cup flour plus 4/3 cup Korean pancake mix plus 1/4 cup sweet rice flour (it adds a little bit of elastic texture to the pancakes, but if unavailable, simply add more Korean pancake mix or flour) 
  • 1/2 cup kimchi liquid
  • 4 green onions, diagnally sliced about 2 inches length
  • 1 green chili pepper, seeded, thinly diagnally sliced
  • 1 1/2 cup icy cold water ( I like to use soak water from kelp over night)
  • 2 eggs
  • salt to taste
  • vegetable oil or grapeseed oil for frying


  1. Take a pancake mix in a bowl. Add eggs mix well.
  2. Add water and stir gently until all lumps are removed.  Add kimchi juice and mix, then add kimchi, pork belly or squid, green onions, sliced green chili.  Mix everything together and pancake batter is ready. ( if batter is too thick, add more water. Also if too watery, add more flour). Salt to taste.
  3. Put enough oil in a pan. ( more oil for more crispy pancakes)
  4. Once oil is hot enough, take a ladleful of the batter, pour into the pan and spread as thinly and evenly as possible using back of the ladle. * If you're using a 10 " pan, you should get 3 -4 pancakes depending on their size.
  5. Keep the heat at medium and let the pancake cook for a minute or two.   Once the pancake has loosened it will move around the pan easily.   At this point, flip the pancake using a flat spatula.
  6. Let the pancake cook for another 2 minutes on this side as well.   You might need to cook both sides for another minute or so to make sure the pancake is fully cooked.
  7. Make the remaining pancakes in the same way.   If you save part of the batter in the fridge, use it within a day or two.   You will need to add a 1/4 cup of water or so to loosen up the batter again before using.
  8. To make the dipping sauce, whisk together the rice vinegar, soy sauce, sesame seed oil, clili pepper flakes, and toasted sesame seeds.
  9. Serve with pancakes.

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