Kimchi pancake.
Fermentation & Pickling⏱ 15min👥 2 servings
Ingredients
- Shin Kimchi, 500g (approximately 1/4 of a full cabbage).
- All-purpose flour (or batter mix): Equal to the volume of kimchi.
- Use an equal volume of cold water to flour.
- 1 teaspoon of seafood seasoning powder (use with flour).
- 1 tablespoon of Gochugaru (or 5 tablespoons of kimchi brine).
- Use plenty of cooking oil.
Instructions
1
Remove the kimchi paste and cut the kimchi, including the stem, into pieces about the thickness of a pinky finger.
2
In a bowl, combine kimchi, flour, and water in a ratio of 1:1:1 by volume.
3
Add seafood seasoning (or salt/pepper) and finely ground gochugaru, and gently mix to create a thin batter.
4
Heat a generous amount of cooking oil in a frying pan over medium heat. Then, carefully place pieces of dough, about the size of your palm, into the hot oil.
5
Fry until golden brown and crispy on both sides.
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