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Crispy kimchi pancakes

updated

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Ingredients for 2 servings:

  • 200 ml carbonated mineral water
  • 70 g rice flour
  • 30 g flour
  • 4 tbsp kimchi
  • 1 tbsp soy flour
  • 1 tsp salt
  • ½ tsp sugar
  • 3 spring onions, sliced
  • Vegetable oil for frying
  • 4 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 1 tbsp agave syrup
  • 1 tbsp chili flakes (Gochugaru)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, with spicy dip

Mix the dry ingredients for the pancakes. Then stir in the wet ingredients. The batter should be thick and runny. If it’s too thin, add a little more flour. Add enough vegetable oil to the pan to completely cover the bottom. When the oil is hot, pour the batter into the pan and cook the pancakes for 3 minutes per side. Drain on kitchen paper and cut into small pieces. Mix together the ingredients for the dip. Serve the pancakes with the dip.

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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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