This adaptation of the last Korean pancake post may be considered heresy by fans of the authentic version, but I think it’s a great improvement in texture.
Korean Kimchi Pancake Version 2 – makes a single large 6 inch pancake (or two 4 inch diameter pancakes)
1/4 cup all-purpose flour
1 tsp baking powder
a pinch of salt (optional)
1 tbsp water
1 large egg
2-3 green onion tops, cut into 1 inch pieces
1/2 cup quick kimchi
1 tbsp vegetable oil, for frying the pancake
Preheat a large cast iron frying pan over medium heat.
In a small bowl, stir together the flour, baking powder and salt with a fork. Add the egg and water, using the fork to break up the egg and moisten the dry ingredients. Add the kimchi and green onion tops and combine briefly.
Add the oil to the frying pan and give it a quick swirl so as to coat the bottom of the pan.
Turn out the pancake batter into the middle of the frying pan and pat out into a circle about 1/2 inch thick. Fry until bubbles start to break through to the top of the pancake and the edges are dry, two or three minutes should be enough. Using a spatula, carefully turn the pancake over and continue frying until the bottom is browned, and the pancake is cooked through, another minute or so.
Transfer onto a flat serving plate and cut into 1-inch squares.
Serve with the dipping sauce from the previous Korean pancake post.
Unlike the previously posted pancake which I found ‘gummy’, this one was fluffy and tender, like a regular pancake, while still retaining the flavour and crunchy texture of the kimchi-jeon.