Sung Si-kyung's Ham and Beef Brisket Kimchi Pancake
A crispy-outside, moist-inside kimchi pancake made by first searing savory beef brisket and salty ham to maximize flavor, then topping generously with cheese.
Ingredients needed 2 servings
Recipe
Cooking tips
- Searing the meat and ham in a pan first, then adding them with their rendered fat, doubles the savory flavor compared to adding them raw to the batter.
- Overmixing the batter develops gluten and makes it chewy like rice cake, so stir lightly with a spoon or chopsticks.
- For crispy edges, fry the kimchi pancake over high heat with plenty of oil, as if deep-frying, rather than over medium-low heat.
Recommended for
- Those who want a properly made pancake that is crispy outside and moist inside.
- Those who want to use up leftover canned ham or meat scraps in a delicious new way.
- Those looking for a kid-friendly snack or drinking snack loaded with cheese and meat.
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