The key to getting the right texture is making sure that you squeeze out all the excess juice from the kimchi before mixing it with the rest of the ingredients.
It’s always good to have kimchi in the fridge. If you store it properly, it can last “forever,” getting more and more sour as the mixture continues to ferment. Just make sure you always use a clean, dry utensil whenever you serve it, so that you don’t contaminate the whole jar (it’s not worth it to be lazy).
When you always have kimchi in the fridge, you always have the option for a quick dinner of stir-fried meat served on a bed of rice or cold noodles (or leftover rice) or kimchi tofu soup. But have you ever had a kimchi pancake? It’s definitely a crowd pleaser and super easy and fast. You’ll have it on the table in just a few minutes, and your hungry family will think you’re a hero!
I usually make this recipe without meat, but it’s great with some additional protein for a one-plate meal. Kimchi pancakes are commonly made with seafood (shrimp, squid, or crabmeat) or chopped pork belly. The key to getting the right texture is making sure that you squeeze out all the excess juice from the kimchi before mixing it with the rest of the ingredients.
Makes 1 pancake to share between 2-3 as a starter.
- 1 cup kimchi (be sure to include some of the carrot and daikon in the mixture), drained of excess liquid and chopped into small chunks
- 5 tbsp kimchi juice
- 2 tbsp all-purpose flour
- 1 spring onion, roughly chopped
- 1 tsp caster sugar
- 1/2 cup mixed seafood (I used chopped shrimps and crabmeat sticks)
Garnish with fish sauce, a large pinch of caster sugar, and finely chopped spring onion.
Mix all ingredients except shrimp and crabmeat in a medium mixing bowl and set aside.
Heat a teaspoon of vegetable oil in a 20-24 cm frying pan and fry shrimps until they turn white and are lightly browned. Stir in crabmeat and fry lightly. Add seafood to kimchi batter and mix well.
Heat a tablespoon of oil in the same pan on medium-high heat. Pour batter into pan and use the back of a spoon/spatula to spread it out evenly. Let cook for about 4-5 minutes. To know whether the pancake is ready, shake the pan. It should move easily and not stick.
Use a large plate to cover the pan and flip it over until pancake lands on the plate. Return the pancake to the pan with the uncooked side down and continue to cook for another 3-4 minutes. Both sides should be brown, and the edges should be almost crispy.
Divide the pancake like a pizza and serve the slices with the spring onion fish sauce.