Kimchi Pancake
Crispy, savory, and absolutely delicious, these Kimchee Pancakes are one of the many incredible ways to eat kimchee.
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 cup kimchi
- 1/4 cup kimchi juice
- 2 green onions thinly sliced
- 1 teaspoon sugar
- 2 cups korean pancake mix
- 1½ - 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 strips pork belly or 4 strips of bacon sliced 1/4 inch or thinner
For the Dipping Sauce
- 3 green onions thinly sliced
- 1 jalapeño de-seeded and cut into a small dice
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru
- 1/4 cup soy sauce
Instructions
- Place kimchi in a bowl and cut with scissors into 1-inch pieces.
- In a bowl, combine the kimchi juice, green onion, sugar, pork belly, korean pancake mix, salt and pepper and give it a stir. Slowly add the water and mix.
- In a large cast iron skillet, heat the olive oil over medium high heat.
- Add 1 ½ cups of the mixture into the pan and spread in pan. Give the pan a shake to level out the ingredients and let cook for 5-6 minutes. Drizzle a few teaspoons of oil on top of the pancake mixture before flipping and continue to cook until golden brown and crisp and the pork belly is cooked, about 5-6 minutes more. Transfer to a wire rack to let any excess oil drain and eat with dipping sauce.
For the Dipping Sauce
- Mix all ingredients in a bowl until evenly combined. Taste and adjust seasoning as needed.