Kimchi undergoes a magical transformation in this crispy, savoury snack cake from something for die-hard lovers only to something that even unadventurous eaters want to try. Beware, though, this is so good it's habit forming!
Ingredients
1cupchopped kimchi
3tablespoonsof kimchi juicethe liquid in which kimchi is packed
2tablespoonschopped green onion
½cupwater
½cupall-purpose flour
½teaspoonsalt
Neutral oil for fryingcanola, peanut, grapeseed, vegetable, etc…
Optional:
½cupcooked peeled shrimpchopped
½cupcookedshredded pork
Chopped green onions for garnish
Instructions
In a mixing bowl, stir together all of the ingredients (except for the frying oil) until the mixture is evenly coloured and there are no dry flour spots.
Add about an 1/8-inch coating of neutral oil to a heavy-bottomed 10 to 12-inch skillet (cast-iron or nonstick) over medium high heat. Spread the kimchi pancake batter thinly in the pan and fry until the bottom is crisp and the top is cooked most of the way through (some wet patches of batter, but mostly cooked batter on top.) Carefully flip the pancake using two spatulas for control, then continue cooking the pancake until the underside is crisp and has some charred bits. Flip the pancake over again and cook the first side for 1 minute more.
Serve garnished with chopped green onions whole in a platter for people to pull apart with fingers or chopsticks, or cut into bite sized pieces.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.