Good Ole Kimchee Pancakes~

After tasting kimchee pancake from various sources, I have come up with my own. It's a hodge podge mix of everyone elses' and a little bit of my magic. =) I like to use 튀김가루 instead of 부침가루 because I like my pancakes really crispy. But if you must insist on using 부침가루, meet me halfway and use half of 부침가루 and half of 튀김가루. You won't regret it!

Original Korean Pancake mix that I do not use

Traditionally, Koreans like to eat kimchee pancakes on rainy days. Why? I do not know. It's just something my mama told me and her mama told her and etc. Even though there was no rain today, I made it because there was no food. =/

Add more kimchee if you want, but don't add any less! It is the superstar of the dish afterall.

Kimchee Pancake
1 1/2 cup 튀김가루
1 cup water
1/4 cup kimchee juice
1 cup kimchee chopped
1/2 cup ice

1. Add the first four ingredients and mix well.
2. Add ice. Although the ice may contribute some liquid, it's main function is to keep the mixture cold so that the pancakes will turn out crispier when fried.
3. Add a dash of vegetable oil on a frying pan at low to medium heat.
4. Add a ladle-full of your kimchee pancake mix to the pan. Cook until it's done. About 2-3 minutes each side.

can you say yum?