Kimchi Pancake Recipe (Kimchijeon) - Easy | Korean Bapsang (2024)

FAQs

Why isn t my kimchi pancake crispy? ›

The number one question was: “How come my pancake isn't crispy in the middle?” That's because you need to use a generous amount of oil, and make sure it gets under the pancake like I show you in the video and explain in the recipe below.

In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts kosher salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.

Several factors can contribute to your kimchi pancake falling apart: Handling: rough or excessive handling of the pancake while flipping can cause it to break apart. Be gentle when flipping.

The batter should be thick so stir just until well combined. Over mixing will result in soft, somewhat gummy pancakes. Be sure to use cold water to keep the batter as cold as possible, and move quickly in making the pancakes.

As kimchi is made with cabbage, the texture should be crunchy, with a tangy, spicy, sour flavour.

Kimchi spoilage and over-fermentation

Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste.

However, there were a couple of downsides to eating too much kimchi, her team added. First, the popular side dish contains a lot of salt, which is never great for health. Secondly, beyond the one-to-three servings per day that did show a benefit, eating more kimchi was linked with obesity overall, the study found.

Over-mixing any batter will result in tough, dry, and/or gummy final product. The same is for making kimchi pancakes. Mix the batter until just combined and no more dry flour is visible. Use fermented, sour kimchi for best flavor.

It's safe to say we're a fan. In fact, we love most fermented foods, not only because they're delicious but because they are a powerhouse when it comes to the beneficial bacteria for your gut. These pancakes are full of veggies and are the perfect fridge raid meal.

Korean kimchi pancakes are typically served with a dipping sauce of soy sauce, vinegar and sugar - and occasionally some fresh chives and chilli powder. This kimchi pancake makes an wonderful spicy breakfast for the brave. Alternatively serve as a banchan side dish at a more formal Korean meal.

What side dish goes with kimchi pancake? ›

Kimchi Pancakes can be served in many ways! It can be an appetizer to your Korean BBQ, a side dish in your bento box, a snack on its own, or simply served with a bowl of freshly steamed rice. It can go with a soy-based dipping sauce or mayonnaise, or if seasoned well, it can be good on its own!

Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients.

Separate each pancake using parchment or waxed paper, place in a freezer bag, and store for up to three months. Reheat frozen Korean pancakes in a lightly oiled skillet (flipping as needed) over medium-low heat until thawed, warmed through, and crispy.

Gluten is useful as it helps provide the 'bready' structure that holds the gas bubbles inside for a fluffy pancake. If you overbeat the batter, you can release more glutenin and gliadin protein that will make the pancakes tough and rubbery.

Pancakes that are gooey in the middle mean that they were not cooked long enough, flipped over too soon, or the heat source was too low. This often happens with the first batch.

By storing your kimchi in the refrigerator, you will slow down the fermentation process, and help keep the flavor and texture consistent for months or even up to a year. It's also important to keep air out of the container.

If the kimchi is to be consumed soon, it is ok to not salt it as much, but if you wish to store it for a long time, it is better to make it salty. Even if the storage temperature is the same, the lower salt content makes it easy for kimchi to freeze, and as a result kimchi could go sour or soft.

I've found that the oven is the easiest way to keep the centers soft and edges crispy. While the pancakes are cooking, preheat the oven to 250F. Line the cooked pancakes in an even layer onto a baking sheet. Avoiding stacking the pancakes, which causes them to steam and get soggy.