Spicy cabbage kimchi and scallions mixed into a savory and crispy Korean style pancake with salty bacon for added deliciousness. #bacon #kimchi #pancakes #easyrecipes #appetizer
- 3/4 cup rice 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
- 1 egg
- 2–3 oz (60-90 ml) water (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.)
- 3–4 strips of streaky bacon
- 1 tsp red chile flakes
- Mix together flour, salt, sugar, egg, vinegar, water, chopped scallions, red chili flakes 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 the 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 the 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!
- Category: Side, Snack, Appetizer
- Method: pan fried
- Cuisine: Korean
Keywords: kimchi, bacon, pancakes, appetizer, easy recipes, Korean