Kimchi Pancakes

Kimchi pancakes are super easy to make and versatile – this recipe makes enough for 4 large pancakes.

 

Serves 4 people


2 1/2 cups plain flour

2  1/2 cups water 1

/2 tsp fine sea salt

1 large egg, beaten

2 cups Kimchi (about 420g)

1 Tbsp Kimchi liquid

2 green chili (optional)

1 red chili (optional)

A splash of vegetable oil

Homemade Kimchi pancake dipping sauce to serve

NB:  1 Tbsp = 15 ml, 1 cup = 250 ml

Put the flour and the salt in bowl.

Add the water and whisk it well.

Add the beaten egg, Kimchi, Kimchi liquid and chilies – mix well then chill the batter in fridge (if possible.)

Pre heat a pan / skillet until oil is hot.

Put a generous amount of cooking oil into the pan- make sure the oil is spread all the way over the pan.

Scoop out the pancake mixture with a ladle, pour it out into the pan. Tilt the pan to spread it evenly around.

Cook the mixture on high heat initially for 10 to 20 seconds then reduce the heat to medium.

Turn the pancake over when 70% of the pancake is cooked – Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.

When both sides are cooked, slice it into easy toeat, bite-size pieces.

Serve it with some Korean dipping sauce.

Method

Put the flour and the salt in bowl.

Add the water and whisk it well.

Add the beaten egg, Kimchi, Kimchi liquid and chilies – mix well then chill the batter in fridge (if possible.)

Pre heat a pan / skillet until oil is hot.

Put a generous amount of cooking oil into the pan- make sure the oil is spread all the way over the pan.

Scoop out the pancake mixture with a ladle, pour it out into the pan. Tilt the pan to spread it evenly around.

Cook the mixture on high heat initially for 10 to 20 seconds then reduce the heat to medium.

Turn the pancake over when 70% of the pancake is cooked – Meaning the bottom of the pancake is cooked and the top of the pancake is also partially cooked. This makes it easy to turn the pancake. Press the pancake with the spatula a couple of times to make it crispy.

When both sides are cooked, slice it into easy toeat, bite-size pieces.

Serve it with some Korean dipping sauce.

Ingredients

2 1/2 cups plain flour

2  1/2 cups water 1

/2 tsp fine sea salt

1 large egg, beaten

2 cups Kimchi (about 420g)

1 Tbsp Kimchi liquid

2 green chili (optional)

1 red chili (optional)

A splash of vegetable oil

Homemade Kimchi pancake dipping sauce to serve

NB:  1 Tbsp = 15 ml, 1 cup = 250 ml

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