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Korean pancake with kimchi

updated

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Ingredients for 4 servings:

  • 300g kimchi
  • 1 small onion(s)
  • 250 g flour
  • 400 ml water
  • 1 tsp baking powder
  • 1 tsp, heaped salt
  • 3 tbsp liquid (from kimchi)
  • oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Kimchi Butchimgae

Roughly chop the kimchi. Peel the onion and slice it into half rings. Mix the remaining ingredients well until a smooth batter forms. Let it rest for half an hour. Add the kimchi and onion. Heat a little oil in a non-stick pan and fry the batter until the pancake is golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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