- 1 cup kimchi (duh..)
- 1/2 tsp salt
- 1 cup all purpose flour
- 1/2 cup kimchi water combined with plain water
Let's Start Cooking!Chop up the kimchi into small bits for a smoother pancake or leave them in bigger squares for bigger bites. I have drained some kimchi juice to be mixed into the batter for extra flavour.
Throw all the ingredients into a bowl and mix.
Add water to your preference. If you like thicker pancakes, use less water but it'll be harder to spread. If you're using bigger kimchi pieces, I would recommend you to use more water.
Oil your pan and pour enough batter to cover the bottom. Immediately swirl your pan to try and even it out.
You know the pancake's ready to flip when..
- it no longer sticks to the bottom
- when you sway the pan, the crispy bottom scratches the pan
- the colour changes
- the edges curl up
Flip! If you're new to flipping, try with smaller pancakes or wait til it's more cooked as a sticky pancake flipped onto the floor will be a mess.
After a minute or so, I like to flip it back for 30 seconds to get this nice slightly brown colour. This way, your pancake will have a soft chewy middle but crispy edges!
Ta-da! You've successfully made the basic kimchi pancake. You can add other ingredients as you like such as pork slices, scallions and onion.