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Enjoy an extra crispy and special texture by adding rice paper to your regular kimchi pancake!
Why add rice paper?
- Crispiness UP!: Rice paper acts like a batter, making the pancake even crispier.
- Texture change: The chewy rice paper and soft kimchi pancake create a new texture.
- Reduced oil absorption: Rice paper reduces oil absorption, allowing you to enjoy it less greasily.
Ingredients
- Kimchi (appropriate amount)
- Flour (1 cup)
- Water (2 cups)
- Rice paper (appropriate amount)
- Other vegetables like onion, carrot (optional)
- Egg (optional)
- Salt, pepper (a little)
- Cooking oil
How to make
- Prepare kimchi: Cut kimchi into bite-sized pieces and remove excess water.
- Make batter: Mix flour, water, egg (optional), salt, and pepper to make a batter. Add kimchi and vegetables and mix well.
- Prepare rice paper: Slightly soak rice paper in warm water to soften.
- Make pancake: Heat cooking oil in a pan and spread the batter thinly. When one side is browned, place the soaked rice paper on top and press lightly.
- Flip and cook: Flip the rice paper side down and cook until browned.
- Complete: Cut into bite-sized pieces and enjoy warm.
Tips for a more delicious experience
- Kimchi type: Try different types of kimchi such as kimchi or jeotgal.
- Adding vegetables: You can add your favorite vegetables such as green onions and chives to enhance the flavor.
- Sauce: Enjoy with a dipping sauce made by mixing soy sauce, vinegar, and red pepper powder or mayonnaise.
Precautions
- Be careful not to soak the rice paper in water for too long as it may easily tear.
- Be careful not to cook the rice paper side over high heat for too long as it may burn easily.
Try making kimchi pancake with rice paper!
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