Crispy Kimchi Pancakes
6 servings
40 minutes
Crispy kimchi pancakes are a unique dish that combines spicy Korean notes with European gastronomic elegance. The recipe's base is kimchi, fermented cabbage with spicy seasonings that give the dish its characteristic sharp and rich flavor. The addition of rice noodles makes the texture tender inside, while the crispy golden crust during frying adds appetizing contrast. The pancakes soak up the aromas of garlic, sesame oil, and soy sauce, creating a deep and balanced taste. This dish is perfect as an appetizer or light main course, especially when paired with refreshing sauces or greens. It's ideal for those looking to try something new, rich in flavors and textures. Kimchi is a symbol of Korean cuisine, but in this recipe it finds a new interpretation, turning into a crispy delight.
1
Prepare the noodles according to the instructions on the package.
- Rice noodles: 100 g
2
Rinse with cold water and let the water drain.
3
Mix kimchi, onion, and garlic in a medium bowl. Chop the noodles and add to the mixture, stir.
- Cabbage kimchi: 120 g
- Onion: 1 head
- Finely chopped garlic: 2 cloves
4
Mix with flour, sugar, and ¼ cup of water.
- Wheat flour: 0.8 glass
- Brown sugar: 1 teaspoon
5
Heat a large non-stick skillet over medium-high heat.
6
Pour 1 tablespoon, spread it on the bottom. Pour the batter into the pan.
- Sesame oil: 2.5 tablespoons
7
Reduce the heat to medium and cook for 10 minutes (after 5 minutes, gently separate the edges from the sides of the pan).
8
Place the cake layer on a large plate with the baked side down.
9
Again heat 1 tablespoon of oil in a pan and place the dough with the baked side up.
- Sesame oil: 2.5 tablespoons
10
Cook for 10 minutes, pressing down occasionally.
11
Meanwhile, mix ½ tbsp of oil, soy sauce, and 2 tsp of water in a small bowl.
- Sesame oil: 2.5 tablespoons
- Soy sauce: 2 tablespoons
12
Place the finished cake on a plate, cut it into 6 pieces, and drizzle with sauce.