serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ½ cup Korean pancake mix (pajun mix)
- 2 tbsp kimchi juice, optional
- ¾ cup (180 ml) cold water
- ½-⅔ cup chopped well-fermented kimchi
- vegetable oil, for pan frying
Soy dipping sauce
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar
- ¼-½ tsp Korean chilli powder (Kochugaru)
- 1 tbsp chopped green onion (shallots), optional
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
In a bowl, place pajun mix, kimchi juice (if using) and water, lightly mix using chopsticks or a fork, being careful not to over mix or the pancakes will be rubbery. Add kimchi to the mix. The batter should have a crepe batter consistency, similar to pouring cream.
Heat a large frypan over medium heat with 2 tbsp of oil. Ladle ½ cup of batter into the pan and spread out batter thinly. Fry for 5-7 minutes until crisp on either side, turning over once. The pancake should take about 2-3 minutes to cook and crisp. Place pancake on a plate with paper towel to drain oil.
Repeat with remaining oil and batter and serve with soy dipping sauce.
Note
• If not using pancake mix (pajun mix), substitute with ½ cup plain flour, 1 tbsp of rice flour, half a beaten egg, ⅛ tsp salt and ¼ tsp soy sauce.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
