Main ingredients 🥩
KimchiTempura flourAll-purpose flour
Okjubu's Kimchi Pancake
Crispy outside and moist inside kimchi pancake using the golden ratio of tempura flour and all-purpose flour
🙋 Recommended for
- ⭐ Those looking for a satisfying late-night snack or quick side dish
- ⭐ Anyone wanting to successfully make the classic crispy-on-the-outside, tender-on-the-inside kimchi pancake without fail
Ingredients needed 🛒2 servings
- 1/4 head fresh kimchi
- Sugar 1/2 tablespoon
- Roasted salt a pinch
- Tempura flour 120g
- All-purpose flour 120g
- Cold water as needed
- Vegetable oil generously
Recipe 🍳
- Chop fresh kimchi into bite-sized pieces.
- Place chopped kimchi in a bowl and season with 1/2 tablespoon sugar and a pinch of salt.
- Add 120g tempura flour and 120g all-purpose flour in a 1:1 ratio.
- Gradually add cold water while mixing until no dry flour remains.
- Heat a pan with generous vegetable oil, then spread the batter thinly and evenly.
- Cook over high heat on both sides until golden and crispy.
- Chop kimchi into small pieces.
- Season kimchi with sugar and salt.
- Mix tempura flour and all-purpose flour in a 1:1 ratio, then knead with cold water.
- Heat a pan with plenty of oil, then pour in the batter.
- Fry on both sides until crispy.
Cooking tips 💡
- Always use cold water when making the dough—this makes the pancake even crispier.
- Use plenty of oil and coat the pan generously; frying like this ensures a crispy texture all the way to the edges.
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