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For the pancakes:
4 thick slices bacon, cut into 1-inch wide pieces
1 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2/3 cup water
1 cup kimchi with kimchi juice, roughly chopped
For the salad:
1 tablespoon soy sauce
1 tablespoon Korean sweet plum sauce (Maesilcheong), apricot preserve or apple jelly
2 teaspoons fresh lemon juice
1 teaspoon sesame oil
1 teaspoon sesame seeds
About 2 cups of green sprouts
Heat a large, nonstick skillet over medium-high heat. Add bacon and cook.
Meanwhile, in a large mixing bowl, add flour and the next 7 ingredients and whisk to combine. Add water, and whisk until you don't see any lumps. Add kimchi and mix well.
When the bacon is golden brown and crispy, remove from skillet and add to batter.
Pour half of the bacon fat into a small ramekin and leave other half in skillet.
Heat skillet with bacon fat over medium-high heat. Add half of the pancake batter and spread out evenly. Cook for 4 minutes on one side, flip over and cook for 2 more minutes on the other side. Press pancake with a spatula for crispy edges. Repeat with remaining ingredients.
Cut into bite-size pieces and place on a serving plate.
Combine soy sauce, sweet plum sauce, lemon juice, sesame oil and seeds in a mixing bowl. Add green sprouts and toss, then place on top of pancakes. Enjoy!
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- Today, I'm going to show you how to make Korean kimchi bacon pancake. It is spicy. It is bacony, smoky, amazing. Let's get started. First, we are going to cook our bacon. Heat your skillet over medium high heat and let's cut some bacon, cut into little one bite size. I like cut bacon before I cook, so it doesn't crumble off at all. Just add it to the skillet. Okay, so while the bacon is cooking, let's mix the dry ingredients for the pancake mix. We season with some salt, peppers, some onion powder, garlic powder and some sugar. It's not going to make the pancake sweet, but actually, make all the flavor coming together. And some cornstarch for extra crispiness, and baking powder. Mix all that together and here, I'm going to add the kimchi. Chop the kimchee and if you can find well-fermented sour kimchi, that will be the best one to use it. And don't forget to add some kimchi juice because that makes it the beautiful color like red, bright red. And then, some water to thin it out everything. This looks perfect, so let's check the bacon. You'll need to kind of, crisp it up and give you enough fat on the skillet because we are going to use the bacon fat for our cooking oil. Alright, seems like my bacon is about ready. They are nice and golden brown. I'm going to just take only bacon meat out from the skillet to the batter. Here I have about, I don't know, about maybe quarter cup of bacon fat here. I'm going to put half of it into the small ramekin. Because this amount, you can make two large size of pancake. So half in ramekin, half leave into the skillet. Mix this one more time. Bacon in the kimchi pancake. Alright, put half of the batter into the skillet. Perfect and just spread around. We are going to cook the first side about four minutes and then, flip over and cook another two minutes. So, we want to cook as much as possible with the first side, so it will be easy to flip over. Swirl around the pancake, like so. So, they would evenly brown up the bottom. Let's see if I can flip over without spatula. Woo, I did it Okay, after you flip over, you want to kind of squeeze down with your spatula, so you will have really nice crunchy edge. This kimchi pancake can be breakfast, lunch or dinner, or even a snacking food, so feel free to cook anytime. So, my pancake is done. I'm going to put on my cutting board. And I'm just going to do the rest of it with the remaining ingredients. It's exactly the same thing. While this is cooking, let's start to making the salad that we are going to serve with. Instead of serving the, what they call it, chojang, we call, it's a sour soy sauce. I'm going to make very similar dressing with some salad because it's kind of refreshing this pancake. So, I have soy sauce here and some maesil-chong. This is fermented plum. It is sweet, a little tangy. If you can not find this, which is, you can easily find either online or Korean grocery store, but if you can't find it, you can use apple jam or apricot preserve. That's totally fine to use. Just the same amount as soy sauce. And some lemon juice for refreshing. Some sesame seeds and some sesame oil. And just mix everything together. Any green sprouts will do. Today I'm using radish sprouts. But any little baby greens or baby sprouts, they all work. Just toss them all together. This is pretty much almost it. Let's cut them up like a pizza. And on top of this pancake, just put this delicious, refreshing, pretty salad, right on the middle. And this is it. Bacon kimchi pancake. Okay, here we go. You know that kimchi is still crunchy. Even though, after they cook and they're spicy and tangy flavor with the bacon and the smoky flavor with this refreshing salad is just perfection.