Kimchi Pancakes

19:12' 15-05-2018
Adelaide chef Jessie Spiby created this recipe, combining the favourite Korean food kimchi with the popular European breakfast of pancakes.

    Photo: indaily.com.au

    This recipe takes no longer than standard pancakes to prepare and cook. The quantities listed here will make 4 pancakes.

    Ingredients

    • 1 cup kimchi

    • ½ cup kimchi liquid

    • ¼ cup rice flour

    • ¼ cup plain flour

    • ½ tsp salt flakes

    • 2 spring onions

    • oil

    Method

    • 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.

    Yoon K

     

     

     

     

     

    Vocabulary Rating Review

    Kimchi Pancakes Rating: 4.5 / 5 stars from 1 votes.
Keywords: kimchikimchi pancakeskorean food

Updated News