serves
2-3
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Savoury Pancakes
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 cup (150 g) plain flour
- 1 cup (250 ml) water
- pinch of salt
- 1 tsp bicarbonate soda
- 3 spring onions, roughly chopped
- 400 g cabbage kimchi, roughly chopped
- 2 tbsp kimchi juice
- vegetable oil, for frying
- 1 long red chilli, sliced diagonally (optional)
Dipping sauce
- 5 tbsp light soy sauce
- 1 tsp sesame seeds
- 2 tsp white vinegar
- 1 tsp fine Korean chilli powder
- pinch of sugar
Instructions
1. Combine the flour, water, salt and bicarbonate soda in a large mixing bowl.
2. Add the spring onion, kimchi and kimchi juice to the bowl and mix well to a thick pancake batter.
3. Heat a large frying pan over high heat, then add the vegetable oil. If you like, add some sliced chilli to the pan to form a decorative pattern, then pour over some of the kimchi pancake batter to form a thin pancake. Reduce the heat to medium, then cook until light brown. Flip the pancake and cook until golden on both sides, adding extra oil if required to prevent from sticking.
4. Repeat with remaining batter, until all the pancakes are complete. To make the dipping sauce, combine all the ingredients in a medium bowl and mix well to combine. Transfer the pancakes to a serving plate and serve with the dipping sauce.
Photography by Jiwon Kim.
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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.
Stream free On Demand
Savoury Pancakes
