KIMCHI PANCAKES/GIMCHI BUCHINGAE
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 1/2 cups cold water (plus more as needed)
- 1 large egg
- 1 cup baechu kimchi (napa cabbage kimchi, coarsely chopped)
- 2 green onions (cut into 1-inch pieces)
- 3 oz uncooked pork (diced into small pieces)
- 1/2 tsp salt
- cooking oil for frying
Instructions
- 1
In a large bowl, combine the flour, rice flour, water, and egg and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary, but remember that the kimchi will add liquid as well. Stir in the kimchi, green onions, pork, and salt
- 2
In a large skillet, heat about 1 Tbsp oil over medium-high heat. Ladle batter into the skillet and spread it out to an 8-inch circle. Cook until edges turn brown and crispy, 3 to 4 minutes. Flip it over, add a little bit more oil around the pancake, and cook for another 3-minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole