Kim Dae-seok's Burdock Radish Kimchi Pancake
A delicious pancake featuring plenty of crisp, sweet burdock radish for maximum texture, fried to a satisfying crunch using fermented kimchi and ice water batter.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid slicing the burdock radish too thin, as it will lose its satisfying crunch; aim for a thickness of about 4–5mm.
- If the kimchi is very sour, adding a small amount of sugar or brown sugar helps mellow the flavor and improve balance.
- Use cold ice water when making the batter and start frying over high heat—this ensures the edges become crisp like a snack.
Recommended for
- Those looking for a unique twist on the usual kimchi pancake with an exciting texture.
- People seeking a crispy, spicy side dish to enjoy with makgeolli or traditional Korean liquor.
- Parents wanting to serve their children nutritious burdock radish in a delicious way.
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