I remember getting a request for kimchi pancakes many years
ago, and while I recall being intrigued, apparently not enough to actually
research the recipe, and do a video for it. That all changed after seeing it on
a local bar menu, where Michele and I enjoyed not one, but two orders of these incredibly tasty, and visually thrilling, savory pancakes.
I loved the taste and texture, but what really got my
attention were the dancing bonito flakes on top. I’d never seen anything quite
like that, and found it as mesmerizing, as I did delicious. As I mentioned in the video, those kimchi
pancakes came with a little drizzle of spicy mayonnaise, which depending on how
decadent of an experience you’re going for, isn’t a bad idea, especially if you
plan on frying these up, and cutting them in wedges to serve as a snack at a
party.
If you want a thicker, and more substantial kimchi pancake,
you want to use less liquid, or more flour, so that your batter isn’t quite as
runny as mine. Personally, I enjoy this style a little more, since you end
up with a thinner pancake that’s crispy around the edges, but still moist and
tender inside. Having said that, you should definitely experiment with different
textures to see what you like best.
These are also a perfect
catchall for leftover meat and vegetables. Just chop it up, toss it in, and see
what happens. Speaking of seeing what happens, if you want to watch fish flakes
dance, you’ll have to find some bonito, which means finding an Asian
market, or buying them online, and I highly recommend you do just that. Either
way, I really do hope you give these a try soon. Enjoy!
[embedded content]
Ingredients for 4 Appetizer Size Kimchi Pancakes:
1 1/2 cup chopped drained kimchi (12 ounce jar)
1 large egg
3 tablespoons kimchi juice
1/4 cup water
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil
1/2 cup thinly sliced green onions
about 3/4 cup all purpose flour, or as needed
4 tablespoons bonito flakes for the top, optional
–>
This recipe has already been read 154 times!