This recipe takes no longer than standard pancakes to prepare and cook. The quantities listed here will make 4 pancakes.
1 cup kimchi
½ cup kimchi liquid
¼ cup rice flour
¼ cup plain flour
½ tsp salt flakes
2 spring onions
Drain the kimchi, keeping the juice. Add water to the juice if necessary, to get half a cup of liquid. Roughly chop the kimchi into small pieces.
Slice the white parts of the spring onions finely, then slice the green parts into thin 10cm lengths.
In a large bowl, mix the plain flour, rice flour, salt flakes and kimchi liquid to make the batter. Leave to sit for 5-10 minutes.
Heat a large non-stick frypan over medium to high heat.
Stir the white parts of the spring onions and chopped kimchi into the resting batter.
Add a splash of oil to the hot pan.
Spoon about a quarter of the mixture into the pan.
Use the back of the spoon or a spatula to spread the batter into a circle roughly 15cm wide.
Cook for 2-3 minutes, until the bottom is crispy and golden.
While the base is cooking, lay the green spring onion strips on top to create a pattern.
Flip the pancake and cook for about 2 minutes on the other side, or until crispy.
Repeat with the remaining mixture, adding oil when necessary.
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