Making kimchi pancakes at home seems straightforward — make a simple batter, add the kimchi and other vegetables, and cook in a pan. But all too often, cooks end up with a soggy kimchijeon rather than the crispy version you know and love. The main reason? Not using enough oil.
To get the right amount of oil in the pan, think of this cooking process as a kind of deep fry rather than a saute. Your entire pan should be covered by oil. Start with half of the oil and you'll add the remaining amount after flipping the pancake. But more importantly, before you add the batter, ensure the oil is hot enough. Cold oil will only result in a greasy, soggy pancake as the batter will just soak it up.
After adding the batter, give it a few minutes to set. Moving it too soon robs it of the opportunity to build that initial crunch and may even cause the pancake to fall apart. Once the bottom has firmed up it's time to spin and slightly lift the pancake to ensure even distribution of the oil. This way every last inch gets a chance to crisp. Finally, once there's enough browning, flip the pancake, add a little more oil, and let the second side develop the same crispiness.
If you've used enough oil to cook your kimchijeon but it's still not crispy enough, then the problem likely lies with your batter mixture. Overall, you need to make the batter light with a somewhat liquid consistency. To test this consistency, pour the batter from the mixing spoon. If it flows freely, you're good to go, if it's too viscous, add some more water a little at a time, and mix.
Assess the consistency even after mixing in the vegetables and add some more water if need be. The goal is to have a batter that's easy to spread on the pan to create a thin pancake that crisps easily rather than a thick one that's more likely to end up soft and dense in the middle. Additionally, once you pour the batter onto the pan, spread it out quickly to form the pancake. If you wait too long, the batter will set and firm up so you won't be able to create the thinnest sheet possible.
Lastly, you can also add baking powder to the mixture. This leavening agent creates tiny bubbles as the batter cooks which results in an airy, light pancake that's more likely to crisp up. And just like with regular pancakes the effect of the baking powder helps prevent an unappetizing, dense pancake. And that's it. With these tips, you can be sure to cook deliciously crispy kimchi pancakes that rival any restaurant's version every time.
If you've used enough oil to cook your kimchijeon but it's still not crispy enough, then the problem likely lies with your batter mixture. Overall, you need to make the batter light with a somewhat liquid consistency. To test this consistency, pour the batter from the mixing spoon.
The number one question was: “How come my pancake isn't crispy in the middle?” That's because you need to use a generous amount of oil, and make sure it gets under the pancake like I show you in the video and explain in the recipe below.
Batter consistency: if the batter is too thick, it might not spread thinly enough in the pan, resulting in a thicker pancake that is less likely to crisp up. Cooking oil: insufficient oil in the pan can hinder the pancake from achieving the desired crispiness.
You may have undercooked them or not used enough fat to cook them properly. Alternatively, the batter may be of the correct consistency but you may have used too much of it for each pancake. Batter which is too thick can also make the pancake difficult to roll or fold.
Spread batter thinly – This is key in order to prevent from getting a mushy pancake. Beginner flips – Don't be afraid to use two spatulas to flip the pancake! If you try to flip it and it doesn't look like it will hold its shape and break, that means it's not fully cooked on one side.
My kimchi is mushy, not crunchy like it should be, what went wrong? It's possible your kimchi fermented in a room that was too hot. Higher temperatures can lead to the bacteria becoming a bit overactive, breaking down the structure of the vegetables.
It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
I've found that the oven is the easiest way to keep the centers soft and edges crispy. While the pancakes are cooking, preheat the oven to 250F. Line the cooked pancakes in an even layer onto a baking sheet. Avoiding stacking the pancakes, which causes them to steam and get soggy.
First and foremost it that the pan or griddle has to be HOT. Hot and greased, even if it's a non-stick pan a coat of some type of cooking spray or oil is a must. You can tell if it's hot enough by letting a small droplet of water fall on it. It MUST dance around on the surface.
After adding the batter, give it a few minutes to set. Moving it too soon robs it of the opportunity to build that initial crunch and may even cause the pancake to fall apart. Once the bottom has firmed up it's time to spin and slightly lift the pancake to ensure even distribution of the oil.
Leftover kimchi pancakes last in the fridge for up to 4 days. You can heat them up by lightly pan-frying or putting them in the oven at 350 degrees until warm, for 5 minutes. You can also make the kimchi pancake batter in advance, for up to 2 days, and keep it in the refrigerator until ready to use.
If you stir your pancake batter too much, the gas bubbles that your acid and base just produced will be released. Over stirring causes tough, rubbery pancakes.
A key mistake when making protein pancakes is using too much protein. If your batter is more than half protein powder, the resulting pancakes tend to be dry, rubbery, and fall apart. To prevent this, reduce the protein powder and increase the flour element of the batter.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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