Sung Si-kyung's Thinly Sliced Pork Belly Kimchi Pancake
A kimchi pancake with maximized crispiness by attaching rice paper to the savory pork fat rendered from cooking thinly sliced pork belly.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding rice paper makes the pancake firmer, making it much easier to flip.
- Only briefly moisten the rice paper in cold water before placing it on the pancake to prevent it from splattering or becoming soggy in the pan.
- Mixing a little wheat flour into the Korean pancake mix helps the batter stay crispy longer.
- Pork fat can burn easily, so be careful to control the heat while cooking.
Recommended for
- Those who want a much crispier and more savory texture than regular kimchi pancakes.
- Those looking for a rich, greasy snack that pairs perfectly with makgeolli on a rainy day.
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