Extra Crispy Kimchi Pancake: Easy Korean Pancake
400kcal
Ingredients
- 1 ladle Korean pancake mix (Buchimgaru)
- 1 ladle Korean frying mix (Twigimgau)
- 1 ladle kimchi
- 2 ladles water
- 2 tbsp kimchi juice
- 5 tbsp cooking oil (plus more as needed)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp matsul (Korean cooking wine)
- 1/2 tsp sesame seeds
Equipment
- 1 ladle
- 1 scissors
- 1 Spatula
Method
- Slice the kimchi into bite-sized pieces with scissors.
- In a mixing bowl, combine pancake mix, frying mix and kimchi.
- Add water and mix well.
- Heat a pan over medium-high heat and generously coat with oil.
- Pour in the batter and pan-fry like deep-frying.
- Add extra oil as needed while cooking to keep it crispy.
- Meanwhile, mix all the dipping sauce ingredients in a small bowl.
Kimchi Pancake 김치전
- Cut the pancake into bite-sized pieces.
- Dip into the sauce before eating.
- Jal meokgetseumnida! 잘 먹겠습니다!
