[What to Eat Today?] Pork Kimchi Buchimgae instead of dinner on a rainy day? Adding pork fat enhances the crispy texture

When the weather gets cold and it rains like today, one naturally craves buchimgae (Korean savory pancakes). Buchimgae is a traditional food made by finely chopping well-ripened cabbage kimchi, mixing it into a flour batter, and pan-frying it; it is the perfect snack when unexpected guests arrive or when you are looking for something to serve alongside a meal.

Ingredients for Pork Kimchi Buchimgae

1 1/3 cups cabbage kimchi, 50g pork (bulgogi cut), 2 cups pancake powder, 1 1/2 cups water, 1/4 cup kimchi juice, 1 egg, cooking oil, 1/2 green chili pepper, 1/2 red chili pepper, soy sauce, sugar, garlic (minced), chopped green onion, sesame oil, a pinch of black pepper. Kimchi Buchimgae

Pork Kimchi Buchimgae Recipe

1. Finely mince the pork and marinate it by mixing with soy sauce, sugar, garlic, green onion, sesame oil, and black pepper. Meanwhile, shake off the stuffing from the cabbage kimchi and cut it into slices 0.5 cm thick. Finely chop the green and red chili peppers, and julienne the green onion. 2. In a large bowl, combine the Korean pancake mix, water, egg, and kimchi juice, whisking well to ensure there are no lumps. If using plain flour instead, season with salt. Add the pork, kimchi, and green onion to this batter and mix thoroughly. Adding pork fat to this mixture can further enhance the crispy texture. 3. Pour cooking oil into a heated pan and add a ladleful of batter, spreading it into a circle. Top with the green and red chili peppers and fry both sides until golden brown. If the oil runs low during cooking, add more as needed.

[Fam Times = Reporter Son Jun-ho]