Korean Pork Pancake - Delicious, Crunchy, & Easy!

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a budget-friendly thickener.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: sauerkraut

Fermented vegetables provide similar tangy flavors.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more cost-effective.

Prep fillings by julienning one yellow bell pepper and slicing green onions.

In a bowl, mix all-purpose flour, potato starch, baking soda, and salt.

In another bowl, combine soy sauce, miso, and carbonated soda to create a wet mix.

Combine the dry mix with the wet mix until smooth.

Heat three tablespoons of vegetable oil in a cast iron skillet for three to four minutes until hot.

Pour half of the batter into the hot skillet, spreading it evenly.

Add the julienned bell peppers and sliced green onions on top, pressing them down slightly.

Pour the remaining batter over the vegetables.

Lay strips of thinly sliced pork belly on top of the uncooked batter to secure it when flipped.

Cook until the bottom is crispy, then flip the pancake to cook the other side until the pork belly is cooked and crispy.

Remove the pancake onto a rack and let it cool for about two minutes to prevent sogginess.

Slice the pancake into wedges like a pizza for serving.

For the dipping sauce, mix sliced green onions with rice wine vinegar, soy sauce, korean chili flakes, and crushed sesame seeds, adjusting to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens