Crispier Rice Paper Kimchi Pancake
The crispiest kimchi pancake with just one sheet of rice paper! Viral Korean hack kimchi jeon, ready in 10 minutes.
Ingredients
- 1 sheet rice paper
- 100 g Korean pancake mix buchim-garu
- 115 g cold water
- 100 g aged kimchi
- 1 tbsp tuna fish sauce you can replace it with fish sauce or soy sauce or skip it.
- 1 tsp gochugaru Korean red pepper flakes
- 5 tbsp olive oil
Dipping Sauce (Buchimgae soy sauce)
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp matsul cooking wine, white wine or water works
- 1 tsp sesame seeds
Method
- Chop the kimchi into small pieces.
- In a mixing bowl, combine pancake mix, kimchi, tuna fish sauce, gochugaru, and cold water. Mix roughly.
- Heat a pan, add oil, and pour in the kimchi pancake batter. Spread it wide with a ladle.
- When the bottom of the pancake is cooked through, dip a sheet of rice paper in lukewarm water and place it on top of the uncooked side. Then flip the pancake and cook until the rice paper side is done.
- Fry both sides in oil until golden brown, cooking it almost like a shallow fry is what makes it extra crispy.
- Mix the dipping sauce ingredients together to make the buchimgae soy sauce.
- Cut the kimchi pancake into small pieces and serve with the dipping sauce.
Do not overmix, as keeping the gluten development minimal makes the pancake crispier.
Nutrition
Calories 550kcal | Carbohydrates 99g | Protein 19g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 5g | Cholesterol 1mg | Sodium 4852mg | Potassium 465mg | Fiber 7g | Sugar 7g | Vitamin A 858IU | Vitamin C 0.1mg | Calcium 121mg | Iron 9mg
