老泡菜煎饼 Aged Kimchi Pancake

老泡菜是做泡菜煎饼的最佳搭档！做成煎饼之后它的味道不但还很显著，而且足够的酸还可以帮助煎饼变得跟蓬松酥脆呢~ 别放过你冰箱里的老泡菜，一起来试试这个泡菜煎饼吧~

为什么你会喜欢这个泡菜煎饼？

好吃的泡菜煎饼最重要的两个点：口感外脆里糯，和能吃得到泡菜的咸酸香。面糊的浓稠度是煎饼酥脆口感的关键，而今天这个食谱或许正式你想要的那个完美配比！

所需要的食材

• 30g 普通面粉
• 20g 番薯淀粉
• 1/8tsp 泡打粉
• 一撮 盐
• 一撮 黑胡椒碎
• 一撮 白胡椒粉
• 1/4tsp 酱油
• 1/4stp 鱼露
• 15g 蛋白
• 55g 冰冷水
• 1/2 tsp 麻油
• 1/2tsp 橄榄油/食用油
• 2 tbsp 老泡菜, 剪碎
• 一把 红萝卜丝
• 2tbsp 韭菜碎/段

备料重点

老泡菜 ——

由于老泡菜非常酸，所以混合进面糊之前必须要用剪刀把它剪碎哦~ 如果你没有老泡菜，可以用多点普通泡菜，或是加一丢丢的苹果醋去替代老泡菜原本该有的酸香~

~ 视频教程 ~

料理步骤

1. 除了油和蔬菜，把其他的所有食材- 干粉类，水和蛋白混合均匀
2. 再加入麻油和食用油，搅拌面糊丝滑的状态
3. 放入泡菜碎，红萝卜丝和韭菜碎/段，混合均匀
4. 热锅烧油，油脂至少要覆盖整个锅底哦~
5. 把油加热至6成油温，就把面糊倒进来，迅速铺开摊薄
6. 维持中火，煎两分钟左右
7. 翻面，再煎1-2分钟直到酥脆上色为止
8. 把煎饼放在吸油纸上滤掉多余的油脂
9. 切片，撒上白芝麻和一些辣椒粉
10. 开吃咯！

阿琴小贴士

在这个煎饼的基础上，大家也可以加入自己喜欢的馅料，比如说，其它蔬菜，青葱，豆芽，海鲜或是猪肉片。但是不管你加什么馅料，千万都要把它们切小一些，否则太大颗的馅料会让煎饼在翻面以后，无法完整地触碰锅底，那也就影响它的酥脆程度了哦~

还有一点是，对于肉类和海鲜，水份记得尽量擦干，而蔬菜的话也不可以贪多哈，否则出太多水的话，面糊的配比就会偏离了呢！

Print Recipe

Aged kimchi is the perfect partner for kimchi pancakes! Once cooked, its flavor not only remains bold, but the tanginess also helps the pancakes turn wonderfully fluffy and crisp. If you’re not sure how to use the ultra sour aged kimchi, this recipe is perfect for you—try making these kimchi pancakes today!

Why would you love this aged kimchi pajeon？

The two most important criteria as a delicious kimchi pancake: crispy on the outside with a chewy interior, and that unmistakable salty‑tangy kimchi flavor. The batter’s thickness is the key to achieving that crisp texture—and today’s recipe might just be the perfect ratio you’ve been looking for!

All you need

• 30g All Purpose Flour
• 20g Sweet Potato Starch
• 1/8tsp Baking Powder
• A pinch of Salt
• A pinch of Black pepper
• A pinch of White pepper powder
• 1/4tsp Soy sauce
• 1/4stp Fish sauce
• 15g Egg white
• 55g Iced cold water
• 1/2 tsp Sesame oil
• 1/2tsp Olive oil/ Any cooking oil
• 2 tbsp Aged kimchi, chopped/cut with scissors
• A handful of Carrot, shredded
• 2tbsp Chinese Chives, chopped/ short pieces

Ingredients Notes

Aged Kimchi ——

Because aged kimchi is very sour, you’ll need to cut it into small pieces with scissors before mixing it into the batter. If you don’t have aged kimchi, you can simply use more regular kimchi, or add just a splash of apple cider vinegar to mimic that tangy depth.

~ Video Tutorial ~

Steps of making

1. Except for the oil and vegetables, mix together the rest – dry ingredients, water, egg white, and seasonings until smooth.
2. Add sesame oil and cooking oil, stirring until the batter is silky smooth.
3. Mix in kimchi, carrot, and chinese chives.
4. Heat a pan with enough oil to cover the bottom.
5. Once the oil is heated, but not too hot, pour in the batter and quickly spread it thinly.
6. Keep on medium heat, pan‑fry for about 2 minutes.
7. Flip, then fry another 1–2 minutes until crisp and golden.
8. Place the pancake on paper towels to drain excess oil.
9. Cut them into equal pieces, sprinkle with sesame seeds and a little gochugaru.
10. Enjoy! 🎉🥢

Cheen’s Little Tips

On top of the basic pancake batter, you can add your favorite fillings—extra vegetables, scallions, bean sprouts, seafood, or thin slices of pork. Just remember to cut everything into small pieces; if the chunks are too big, the pancake won’t lie flat against the pan after flipping, and that will affect its crispiness.

Another tip: for meat and seafood, make sure to pat them dry to remove excess moisture. As for vegetables, don’t go overboard—too much water released will throw off the batter ratio.

Printable Full Recipe

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我的好物分享 What I Use

韩国辣椒碎 Gochugaru

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