This is one of my favourite Korean dishes. It’s so easy to make and packed full of flavour a definite wake-me-up.
- Yield: 4
- Preparation Time: 10 Minutes
- Cooking Time: 10 Minutes
- 5½ oz (150 g) kimchi, drained but keep the liquid
- 3½ oz 2/3 cup (100 g) plain (all-purpose) flour
- 3 free-range eggs, lightly beaten
- 2 spring onions (scallions), thinly sliced
- 1 clove garlic, finely chopped or grated
- clove garlic, finely chopped or grated
- 2 large glugs of light soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- ½ red chilli, thinly sliced
How to Make It
- Squeeze the kimchi dry with your hands, then roughly chop. In a bowl, combine the kimchi with 125 ml (4 fl oz/½ cup) of its liquid, the flour, eggs, spring onions and garlic.
- Heat the vegetable oil in a large non-stick frying pan over a medium heat, then add the pancake mixture and cook for around 2–3 minutes or until crisp and golden brown. Carefully slide the pancake onto a plate, then gently flip it back into the pan and cook on the other side for 2–3 minutes.
- Meanwhile, for the dipping sauce, simply mix all the ingredients together and you’re ready to dunk.
- Cut the pancake into quarters and serve with the dipping sauce on the side.