Crispy Mini Kimchi Cheese Pancakes

Instructions

1. 1

   Prepare all ingredients before starting. Squeeze 150 g kimchi lightly to remove excess liquid, then chop it into small 0.5 cm pieces. Thinly slice the 2 green onions. Measure out 100 g flour, 30 g cornstarch, 80 g mozzarella, 120 ml ice-cold water, and 30 ml oil. Set a large nonstick skillet on the stovetop.

2. 2

   In a medium mixing bowl, combine 100 g flour and 30 g cornstarch. Pour in 120 ml ice-cold water. Using a whisk, stir vigorously for about 1 minute until you get a smooth, lump-free batter with the consistency of heavy cream. Using ice water prevents gluten development, ensuring the pancakes stay ultra-crispy during frying.

3. 3

   Add the chopped kimchi and sliced green onions into the smooth batter bowl. Using a spatula or wooden spoon, fold the mixture gently until all ingredients are evenly coated. The batter should look thick but spoonable. If it feels too stiff, stir in a single teaspoon of cold water so it spreads easily in the hot pan.

4. 4

   Pour 30 ml vegetable oil into the nonstick skillet and set over medium-high heat for 2 minutes. When the oil shimmers, scoop 4 equal mounds of batter into the pan, flattening each into a 7 cm disk. Immediately drop 20 g of shredded mozzarella onto the middle of each pancake, leaving a clear border around the edges.

5. 5

   Spoon a small drizzle of remaining plain batter over the cheese to cover it completely. Fry over medium heat for 3 to 4 minutes without moving them. Look for the underside to turn golden brown and crispy around the edges. Carefully slide a spatula underneath each pancake and flip it over in one swift motion.

6. 6

   Press down gently on each pancake with the spatula. Fry the second side over medium heat for another 3 minutes until deep golden brown and the cheese inside is melted and stretchy. Transfer to a paper towel-lined plate for 1 minute to drain oil. Serve hot immediately as a crispy appetizer while the cheese stretches.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min