Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.55 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 150grams plain flour
- 2tablespoons cornflour
- 1teaspoons baking powder
- 1 large egg
- 300grams kimchi
- 2tablespoons sesame oil
- 2tablespoons soy sauce
- 4 spring onions
- 1tablespoons rice wine vinegar
Nutrition per serving
1170kJ / 280Cal
1170 Kilojoules or 280 Calories
13% of daily energy intake*
Protein
7.4grams
Fat
10.6grams
Carbs
36.5grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These spicy Korean pancakes make for an exciting brunch or lunch dish.
Method
Step 1 of 4
Whisk the flour, cornflour and baking powder together in a large bowl. In another bowl, beat the egg with 3 tablespoons of kimchi liquid, half of the sesame oil and a teaspoon of soy sauce. Whisk in 4 tablespoons of cold water.
Step 2 of 4
Add the wet mix to the dry and whisk together to form a thick batter. Fold in the chopped kimchi and spring onions and mix well.
Step 3 of 4
Drizzle sesame oil in a large non-stick pan on medium high heat and use a ladle to add 2 mounds of batter at a time. Cook for 2-3 minutes on each side, remove from the pan and repeat with the remaining oil and batter to make 8 pancakes.
Step 4 of 4
Whisk the remaining soy sauce and rice wine vinegar in a bowl and serve as a dipping sauce for the pancakes.
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