HOW Is This Kimchi Pancake SO Crispy?! 😳

on

 Extra Cripsy Kimchi Pancake 

Kimchi pancakes are delicious, but making them crispy at home can be tricky. This recipe uses one simple ingredient to make the pancake extra crispy outside while staying soft and flavorful inside. It’s easy, satisfying, and perfect for a quick Korean-style meal or snack.

Watch how to make it here 💛👇

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dry rice flour
  • 1 cup water
  • 1/2 cup kimchi juice
  • About 1 1/2 cups chopped ripe kimchi
  • 1/2 cup ground pork (optional)
  • Cooking oil

How to Make

1. Cut the kimchi into small pieces for a better texture and easier eating.

2. In a bowl, add: 1 cup flour, 1/2 cup dry rice flour, 1 cup water, 1/2 cup kimchi juice



3. Mix until smooth. Add the chopped kimchi and ground pork. Mix well.



4. Heat a pan well and add a generous amount of oil. Pour the batter into the pan and spread it thinly. Cook on high heat first, then reduce to medium heat.

5. When the bottom turns golden brown, carefully flip it over. Add a little more oil around the edges if needed. Cook the other side until crispy and golden brown.


Tips

  • Rice flour is the secret ingredient for extra crispiness.
  • Ripe kimchi gives much better flavor.
  • Kimchi juice adds flavor, so you don’t need much extra salt.
  • If you don’t have kimchi juice, add about 1/2 cup more water and season lightly with salt.
  • Using a little extra oil helps create a crunchier texture.
  • Keeping the flour, water, and kimchi ratio close to 1:1:1 makes the recipe easy and balanced.

Comments

Post a Comment