top of page
About the Recipe
The diversity of Korean cuisine becomes clear with this particularly spicy pancake. It is egg-free and has a special texture - crispy on the outside and fluffy on the inside!
Ingredients
Dough:
5oz kimchi
1c four
1/3c glutinous rice flour (or cornflour
Dip:
1tbsp soy
1tsp rice vinegar
1tsp gochugaru chili powder
1tsp sesame seeds
oil
Preparation
Mix all the ingredients for the dip together
Chop the kimchi. Mix with the other ingredients and 2tbsp water until a thick batter has formed
Heat 2tbsp of oil in a large pan over high heat and pour in the batter. Spoon it around the edge of the pan and bake. After approx. 3 minutes - the undersite should now be crispy - turn and bake for a further 2-3 minutes
Slide onto a plate, sprinkle with spring onions and sesame seeds and serve
bottom of page