Korean Kimchi and Bacon Pancakes in a Pan Recipe
These hearty kimchi and bacon pancakes are more of a “one-pan dinner” than a delicate dessert. In Korea, this kind of pancake often appears on rainy days, when everyone craves something warm and a little greasy to share. The flavor is like a cross between a potato pancake and a thin-crust pizza, but in a spicy, cabbage-based version.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌶️🌶️
Hot
Spicy
Umami
Salty
Filling
Crunchy
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
3
Ingredients
- kimchi - 200 g
- bacon - 120 g
- wheat flour - 120 g
- potato starch - 20 g
- water - 220 ml
- egg - 1 piece
- onion - 0.5 pieces
- chives - 3 tablespoons
- soy sauce - 1 tablespoon
- vegetable oil - 3 tablespoons
- sesame oil - 1 teaspoon
- pepper - 0.25 teaspoons
Main Ingredient:
kimchi
Preparation
- Lightly squeeze excess liquid from the kimchi over a bowl, but do not discard the liquid. Cut the cabbage into smaller, bite-sized pieces.
- Peel the onion and slice it into thin wedges. Cut the chives into pieces about 2 cm long. Slice the bacon into strips about 1–2 cm wide.
- In a bowl, mix the wheat flour, potato starch, egg, water, soy sauce, sesame oil, and about 2 tablespoons of kimchi liquid. Stir until you get a smooth, fairly thin batter, similar to crepe batter.
- Add the chopped kimchi, onion, chives, and pepper to the batter. Gently mix so the ingredients are evenly distributed.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Place a few strips of bacon on the hot oil, forming a thin layer. Pour about 1/3 of the batter over the bacon, spreading it thinly over the entire surface of the pan.
- Fry the pancake for 4–5 minutes, until the bottom is golden and crispy and the edges start to curl slightly. Then carefully flip it to the other side, using a large spatula or a plate to help, and fry for another 3–4 minutes.
- Transfer the cooked pancake to a board and cut it into squares or triangles. Repeat with the remaining batter and bacon, adding a little oil to the pan each time.
- Serve the hot pancakes immediately after frying, preferably with a simple dipping sauce: mix 2 tablespoons soy sauce with 1 tablespoon water, 1 teaspoon rice vinegar, and a pinch of sugar.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone placki przechowuj w lodówce, oddzielone papierem do pieczenia. Podgrzewaj na suchej patelni na małym ogniu lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić do 1 miesiąca, dobrze owinięte.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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