Kimchi Pancakes

I’ve been to Asia many times, and have even filmed a whole season of my TV show eating my way around Bangkok, Tokyo and Hong Kong. Yet, there are still so many places I haven’t been and that I’d like to visit. South Korea is really high up on that list!

Think of these crispy kimchi pancakes as a Korean version of our Luxembourgish Gromperekichelcher!

This is a recipe from my cookbook ‘Flavours of Home’. You can watch the make the kimchi pancake here in my show.

This recipe was created as part of my “Staycation” show, inspiring people with recipes from my travels that they can recreate at home – to get us all to travel in our minds despite being stuck at home this summer…

Ingredients

100g flour
50g cornstarch
½ tsp baking powder
½ tsp salt
1 spring onion
250g kimchi*
1 egg
2 tsp sesame oil
½ tsp ginger paste
60ml water
8 tbsp vegetable oil, for frying

For the dip:
2 tbsp soy sauce
2 tbsp mirin
1 tsp sesame oil
1 tsp ginger paste

To serve:
Sesame seeds
Sriracha sauce

Method

Makes 2 pancakes of 20cm for 2 people

Put the flour, cornstarch, baking powder and salt in a mixing bowl and mix.

Trim the spring onion and slice. Roughly chop the kimchi. Add both to the bowl with the egg, sesame oil, ginger paste and water. Stir to get a batter.

Heat 2 tablespoons of vegetable oil in a 20cm frying pan. Distribute half the batter in the pan and fry for 4 minutes on a medium heat until crispy and browned.

Slide the pancake on a plate and put 2 more tablespoons of oil in the pan. Top the pancake with a second plate and turn over so that the cooked side faces upwards. Slide the pancake back in the pan and cook for another 4 minutes.

Meanwhile, mix all the ingredients for the dipping sauce and put into two little bowls.

Sprinkle the cooked pancake with sesame seeds and serve hot with the dipping sauce and Sriracha sauce.

Kimchi Pancakes

Ingredients

Method

Recipe Gallery

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