The first thing I made with my homemade kimchi was a kimchi pancake, again using a recipe by Maangchi. Kimchi pancakes are popular in Korea and I can see why as they are very tasty: crispy and crunchy with a nice sour thang to it. I am not sure if this is done in Korea, but I like dipping the pancake in (Korean) soy sauce. Making the batter is very easy, frying them perfectly takes some practice. Especially the flipping. Maangchi does not list an onion in the recipe, but she does include it in the video. Although not listed in the recipe, I recommend to add a pinch of salt to the batter.

Ingredients

Makes 1 pancake, serves 2 to 4 as an appetizer

225 grams (1/2 pound) ripened kimchi, chopped

75 grams (1/2 cup) flour

120 ml (1/2 cup) water

3 scallions, sliced

1 onion, chopped

1 tsp sugar

2 Tbsp kimchi brine

4 Tbsp vegetable oil

pinch of salt

Instructions

Combine the chopped kimchi, onion, and scallions in a large bowl.

Add the sugar…

…and the kimchi brine…

…and the flour…

…and the water. The batter mixed easily, so there is no need for any particular order to add the ingredients.

Mix with a spoon…

…until you see no more dry flour.

Use a non-stick frying pan of 30 cm (12 inches) diameter and 2 tablespoons of vegetable oil. Spread out the batter in the pan…

…and fry it over medium-high heat until the bottom is crispy, 3 to 5 minutes. If you shake the pan, the pancake should be loose. Turn the pancake by flipping the pan.

Drizzle the remaining oil around the edge of the pancake, and lift up the pancake with a spatula such that the oil can get in between.

Fry for another 3 to 5 minutes until the other side is crispy as well.

Slide onto a plate to serve.

Flashback

Shrimp croquettes are a Dutch/Flemish delicacy if made with locally caught small ‘grey’ shrimp.