Korean pancakes with kimchi

Ingredients for 2 servings:

• 240 g kimchi, drained
• 120 g pork schnitzel, alternatively smoked tofu for vegetarians
• 40 g liquid (kimchi liquid)
• 1 egg(s)
• 50 g onion(s), very finely diced
• 100 g flour
• 120 g water
• Salt and pepper, freshly ground
• 2 tbsp, heaped garlic chives, cut into rolls
• 1 tsp Pul Biber
• Rapeseed oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

also available as a vegetarian option

Cut the schnitzel meat into very small cubes or chop it finely. Do not use pre-ground meat. Chop the kimchi into small pieces, depending on its consistency. Mix well with the other ingredients and let it swell for about 20 minutes. Season with salt and pepper to taste. Heat oil in a pan. When the oil is hot, pour the batter into the pan and cook two pancakes for 3-5 minutes on each side. Serve with a mixed salad of your choice as a side dish. For a vegetarian version, use chopped smoked tofu instead of the meat.