Kimchi Pancakes
Ingredients
- 500 gkimchi (with its juice)
- 200 gWheat flour (sifted)
- 60 gPotato starch
- 2 pcEgg (beaten)
- 6 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 200 mlMineral water (ice cold)
- 2 tbspgochugaru
- 2 tspWhite sugar
- 8 tbspSunflower oil
- 4 tbspKorean soy sauce
- 2 tbspRice vinegar
- 2 tspSesame oil
Method
A pancake with jagged, ultra-crispy edges contrasting with a soft, tangy center. The smell of fermented chili searing in hot oil immediately hits the nose.
- 1
Roughly chop the kimchi with a knife to maintain texture. Slice the scallions into 2 cm bias cuts, including the green parts.
- 2
In a mixing bowl, whisk together the wheat flour, potato starch, egg, and gochugaru. Pour in very cold mineral water and the kimchi juice. Mix without overworking: a few lumps ensure lightness.
- 3
Fold the chopped kimchi, scallions, and white sugar into the batter. The batter should be thick and generously coat the vegetables.
- 4
Heat the sunflower oil in a pan until smoking. Pour the batter and spread evenly to a 1 cm thickness. Cook until the edges become brittle and golden, then flip with a sharp motion.
- 5
Mix the Korean soy sauce, rice vinegar, and sesame oil in a small bowl. Serve the pancake piping hot, cut into squares using scissors.
Frequently asked questions
How do you get this dish right?
- Use ice-cold sparkling water for an even lighter batter.
- Don't skimp on the oil: it's what creates that characteristic lacy crust.
- Press the pancake down with a spatula during cooking to ensure even contact with the pan.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. To reheat, use a dry pan or a hot oven to restore the crispiness.
