A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans’ all time favorite dishes. It’s hot, spicy, crispy, a little sweet, sour, and a little salty. I have found small Korean neighbourhoods on my travels, and can thnk them for this delicious recipe.
Ingredients
½ cup chopped kimchi (see recipe)
1 tbsp kimchi juice
5 spring onions, chopped
1 tsp salt
½ cup flour
¼ cup of water
1 egg
Oil
Method
Put all the ingredients in a bowl except a handful of spring onions and mix well. Heat up a non-stick frying pan over medium high heat and add about 2 tbsp of oil. Pour the pancake batter into the pan and spread it out evenly with a spoon.
Cook it for 1-1½ minutes until the bottom gets golden brown and crispy. Turn it over with a spatula, lower the heat to medium and cook for another 1½ minutes. Turn it over one more time and cook for 30 seconds before transferring it to a serving plate.
Dipping Sauce
Ingredients
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
½ tsp Korean chilli pepper flakes (optional)
1 tsp toasted sesame seeds (optional)
Method
Whisk everything together thoroughly. Put in bowl.
Sprinkle pancakes with remaining spring onion. Serve with dipping sauce. It is great with a fried egg.
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