This man's crispy kimchi pancake.
Kimchi PancakeIngredients
- Shin Kimchi, 500g (approximately 1/4 of a cabbage).
- 1 green onion stalk.
- 1 cup all-purpose flour (approximately 130g).
- 5 tablespoons of all-purpose flour.
- 300 ml of water.
- 4 tablespoons of kimchi juice.
- Use plenty of cooking oil.
- 0.5 tablespoon of sugar (optional, for adjusting acidity).
Instructions
Cut the kimchi into bite-sized pieces. If there's a lot of Korean radish inside the kimchi, it can become messy, so gently remove some of it.
Cut one green onion in half lengthwise, then finely chop it and set aside.
In a bowl, combine 1 cup of flour, 5 tablespoons of glutinous rice flour, 300ml of water, and 4 tablespoons of kimchi juice. Mix well to create the batter.
Add the chopped kimchi and green onions to the prepared dough and mix thoroughly. Then, incorporate the shredded Korean radish.
Heat a generous amount of cooking oil in a pan over medium heat until it's thoroughly hot.
Place a suitable amount of dough on the surface and spread it out as thinly as possible.
Once the edges become translucent and the bottom surface is golden brown and crispy, flip it over and cook the other side until it's also done.