I actually made the quick kimchi so that I could try this kimchi pancakes and the kimchi fried rice. I like how the kimchi pancakes turned out. It’s really delicious. It’s different, but in a good way. As shared by Cecilia Hae-Jin lee in her Quick and Easy Korean Cooking cookbook, the riper your kimchi, the tastier the pancakes will be. This pancake also use pork, however, you can substitute with other meat or even seafood, but pork seems to pair best with this kimchi pancakes. I really enjoy this dish.
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- In a large bowl, combine the flour, rice flour, water, and egg and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary, but remember that the kimchi will add liquid as well. Stir in the kimchi, green onions, pork, and salt
- In a large skillet, heat about 1 Tbsp oil over medium-high heat. Ladle batter into the skillet and spread it out to an 8-inch circle. Cook until edges turn brown and crispy, 3 to 4 minutes. Flip it over, add a little bit more oil around the pancake, and cook for another 3-minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole