When we decide what to cook, the season and the weather often influence our choice.
When it’s cold outside, we crave something warm and comforting, like a hot bowl of soup. When it’s hot, we naturally start thinking about something cool and refreshing.
So, what do Koreans crave on a rainy day?
The answer is…
Korean pancakes!
On a rainy day, eating kimchi pancakes or seafood green onion pancakes with makgeolli, a traditional Korean rice wine, is almost a classic Korean formula. Haha!
But why do Koreans think of pancakes when it rains?
I don’t know the exact reason, but I sometimes wonder if it’s because the sound of rain hitting the window sounds a little like a pancake sizzling in oil.
When you hear the rain going tap, tap, tap against the window, it might remind you of the sizzle, sizzle of a pancake cooking in a hot pan.
So, the next time it rains, why not make some warm and crispy kimchi pancakes?
This recipe makes about 2 servings. ^^
Ingredients for Kimchi Pancakes
- 200 g well-fermented kimchi
- ½ cup all-purpose flour (about 60 g)
- ½ cup Korean frying mix (about 50 g)
- ½ cup kimchi juice (about 120 ml)
- ¼–½ cup ice water or very cold water (60–120 ml)
- Cooking oil
Optional ingredients
- Canned tuna
- Ground pork
- 1 egg
Ingredients for the Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- ¼–½ tablespoon sugar
You can also add a little Korean red pepper powder or sesame seeds if you like.
Shall We Start Cooking?
1. Add the all-purpose flour and frying mix to a large mixing bowl and lightly mix them together.
2. Add the well-fermented kimchi.
If the pieces of kimchi are too large, cut them into smaller, bite-sized pieces.
3. Add the kimchi juice and mix.
Then, slowly add the ice water or very cold water, a little at a time, until you get the right consistency.
The batter should not be too thick. When you lift the batter with a spoon, it should slowly flow off the spoon.
4. And now, your basic kimchi pancake batter is ready!
If you want to make it even more delicious, you can add canned tuna or ground pork.
If you use canned tuna, make sure to drain the oil or water well before adding it to the batter.
You can also add one egg.
However, keep in mind that adding an egg will make the pancake softer and a little less crispy.
Also, because an egg adds extra liquid to the batter, reduce the amount of water slightly if you decide to add one.
5. Heat a frying pan well and add a generous amount of cooking oil.
Before making a full-sized pancake, add just a small spoonful of batter to the pan and make a tiny pancake first.
Why?
Because every kimchi has a different level of saltiness. ^^
Taste your little test pancake. If it tastes a little bland, add a small amount of salt to the batter.
6. Does the seasoning taste good?
Great! Now let’s make the real kimchi pancake!
Add some oil to the hot pan, pour in the batter, and spread it out thinly.
One of the secrets to making a crispy kimchi pancake is not making it too thick.
If the pan starts to look a little dry while the pancake is cooking, drizzle a little more oil around the edges.
7. When one side is golden brown, carefully flip the pancake.
Cook both sides until they are beautifully golden brown and crispy.
And… it’s done!
8. Mix all the dipping sauce ingredients together in a small bowl.
Dip your warm, crispy kimchi pancake into the sauce and enjoy!
맛있게 드세요!
Extra Tip: Why use ice water or very cold water?
Cold water helps slow down gluten development, keeping the batter from becoming too chewy and helping your kimchi pancakes turn out crispier. And don’t overmix the batter! Once the flour is mostly mixed in, stop mixing.
Korean Expression: “맛있게 드세요!”
This is a common Korean expression used when serving food to someone.
“맛있게” [masitge] literally means deliciously.
“드세요” [deuseyo] comes from the honorific form of the verb “to eat.”
So, rather than translating “맛있게 드세요!” word for word, you can understand it as something similar to:
“Enjoy your meal!”
or
“Please enjoy!”
All right, now…
맛있게 드세요! ^^