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. Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt.
Ingredients
- cold water60 ml
- Soy sauce (for dressing)2½ ml
- Rice wine2½ ml
Instructions
5 steps- 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.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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