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

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.