Kimchi pancakes

Name: Kimchi pancakes
Cuisine: Korean
Ingredients: 1 garlic clove, finely grated of chopped; 1 tbsp mirin (or white wine vinegar); 1 tsp soft light brown sugar; 2 tbsp soy sauce; vegetable or sunflower oil, for frying; sea salt and freshly ground black pepper; 1 egg; 2 tbsp plain flour; 1 tsp Korean or Aleppo chilli flakes (or 1 green chilli, finely chopped); 60 g rice flour; 150 g kimchi, drained and roughly chopped (plus 2 tbsp of the liquid); 2 spring onions, thinly sliced; 1 spring onion, thinly sliced on the diagonal; a pinch of sea salt; 1 tbsp toasted sesame oil; 1 tbsp toasted sesame seeds

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Fiery, savoury pancakes may not be that common in the UK but by golly they deserve to be. I love the manifold flavours of this dish, adapted from a recipe by my friend Judy Joo, the brilliant Korean-American chef, broadcaster and food writer. These pancakes are so easy to rustle up and make an excellent brunch on a cold winter’s weekend, or a simple supper during a dark evening.

Ingredients

Asia
Korea
Main course
Winter
Vegetarian

Ingredients

Method