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Ttukdak Hyung's Pork Belly Perilla Leaf Kimchi Pancake

A crispy kimchi pancake made by pan-frying a batter loaded with perilla leaves and chili peppers in rich pork fat rendered from thoroughly cooked pork belly.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Do not discard the kimchi stem ends; slice them thinly and add for a crunchy texture.
  • Cook the pork belly thoroughly until crispy to render enough fat for frying the pancake and to make the meat crispy.
  • For more crispy edges, divide the batter among smaller pans or a multi-section pan.

Recommended for

  • Those who want to fry kimchi pancakes in rich pork belly fat instead of cooking oil.
  • Those looking for a crispy drinking snack loaded with perilla leaves and spicy chili peppers.
  • Those who want to prepare multiple kimchi pancakes with a precise batter ratio.

Shop ingredients on Coupang(Ad)

Korean pancake mixKimchiPork bellyPerilla leaves (leaves of Perilla frutescens, not sesame leaves)Large green onionCheongyang chili pepperRed chili pepper

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