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Home / Recipes / Pancake

Korean kimchi pancake

Pancake

Korean kimchi pancake

A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal.

Ingredients

  1. 70g/2½oz plain flour
  2. 1 tbsp cornflour
  3. ½ tsp baking powder
  4. pinch sea salt
  5. 1 large free-range egg yolk
  6. 1 tbsp vegetable oil, plus extra for frying
  7. 150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)
  8. 1 large spring onion, trimmed and roughly chopped
  9. for the dipping sauce
  10. ½ tbsp soy sauce
  11. ½ tsp rice wine vinegar
  12. ½ tsp toasted sesame oil
  13. pinch gochugaru, or other red chilli flakes

Directions

  1. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter.
  2. Fold the kimchi and spring onion into the batter along with the kimchi juice.
  3. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
  4. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl.
  5. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce.

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