Sung Si-kyung's Pork Belly Kimchi Pancake
A crispy kimchi pancake made by first pan-frying pork belly, then cooking the batter in the savory rendered pork fat with large green onions and kimchi.
Ingredients needed 2 servings
Recipe
Cooking tips
- When making the kimchi pancake batter, add water gradually instead of all at once to control the consistency and avoid mistakes.
- Cooking the kimchi in the pork fat rendered from the pork belly gives it a savory, rich flavor similar to mung bean pancakes.
- Since the pancake is thick, cook it over medium heat to ensure the inside is done, then turn up the heat at the end to make it crispy.
Recommended for
- Those who want a unique and savory meat kimchi pancake instead of the usual kimchi pancake.
- Those looking for the best snack to pair with makgeolli or beer on a rainy day.
- Those who want to enjoy the perfect combination of pork belly and well-fermented kimchi.
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