serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g kimchi, finely chopped
- 1 tbsp kimchi juice
- 4 thin spring onions, finely chopped, plus extra to serve
- 1 tsp toasted sesame seeds, plus extra to serve
- ½ tsp sugar
- ¾ cup plain flour
- Salt
- ¼ cup (60 ml) vegetable oil
- 2 tbsp (40 ml) sesame oil
For the dipping sauce
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- ½ tsp toasted sesame seeds
- ½ tsp Korean chilli flakes
Instructions
- In a large bowl, combine the kimchi, kimchi juice, spring onions, sesame seeds, sugar and flour. Add a generous pinch of salt and enough water (around ½ cup) to form a thick batter. Mix well to combine.
- Heat a large frying pan over medium heat. Add the vegetable oil. Once the oil is hot, add the pancake batter, then fry for 5 minutes, or until the underside is set. Carefully flip the pancake and drizzle the sesame oil around the edges of the pancake. Fry for a further 4-5 minutes, or until the pancake is cooked through and crisp on both sides.
- Meanwhile, combine the ingredients for the dipping sauce in a small bowl.
- Remove the pancake to a cutting board and slice into squares. Transfer to a large serving plate and sprinkle with extra sesame seeds and sliced spring onion. Serve the kimchi pancake with the dipping sauce on the side.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
