I have fond memories of my time in South Korea, particularly when it comes to the food. Aside from that wok-fried silkworm pupae I ate on a dare, I never had a bad meal. Everything was delicious, especially the kimchi.
For anyone who knows about Korean food, kimchi is a big deal. No meal is complete without it and there is a plethora if different kinds to choose from. All of which are amazing. When out at my favorite Korean restaurant, I used to ask for seconds as I could never help but to snack on it while waiting for my entree to arrive. That, and Bibimbop always tasted better with a big heap of the spicy fermented cabbage thrown on top. At home I made Gochujang pork and kimchi stir-fry along with one of my all time favorite quick meals: kimchi-bop (kimchi and rice stir-fried together and topped with a sunny side up egg).
However, these days, if I am feeling particularly decadent and want to forego the healthy Korean recipes, I make this pancake. It has all my favorite things: kimchi, bacon, and fried carbs. Cook this if you want a spicy and salty snack or need a starter to a dinner of fried chicken and boozy iced tea.
3/4 cup flour
1 tsp sugar
1/4 tsp sea salt
2 scallions finely chopped (about 1/3 cup)
1 cup chopped cabbage kimchi (with juices)
1/2 tbsp apple cider vinegar
2-3 oz (60-90 ml) water*
3-4 strips of streaky bacon
*you want just enough water to make the batter fluid but not too runny and thin. The amount of water you put in will usually depend on how much fluid is in the kimchi.
Mix together flour, salt, sugar, egg, vinegar, water, chopped scallions and chopped kimchi. Mix until thoroughly combined and set aside.
In a non-stick frying pan, cook bacon until just cooked but not too crispy. Take out bacon and set aside.
Keeping the bacon grease in the pan, turn heat to high and let the fat get really hot, this should take 1-2 minutes. Add pancake mix to non-stick frying pan and cook on high heat for 1-2 minutes. Place strips of bacon on top and push down slightly so that pancake batter is covering it but it is not pushed down to the bottom. Turn heat to low/medium low, cover and cook until crispy at the bottom and partially cooked on top (around 5-6 minutes).
If you are feeling courageous, carefully flip the pancake over and continue cooking on the opposite side until crispy. If not, simply brush the top lightly with vegetable oil and place under the broiler until pancake top has reached that nice and brown crispy coating.
When all done, take out and cut into 8 pieces and serve. Garnish with sesame seeds or finely chopped scallions and enjoy!