So great, you’ve made your first batch of mak kimchi and now you’re probably wondering what the heck to do with it? One word: pancakes.
I know it may sound strange, maybe even a little wrong, but relax, these aren’t pancakes of the sweet variety – these are spicy, savoury treats that make for the prefect snack or light meal. Simple and delicious, kimchi pancakes are a great way to get your kimchi-fix without having to go to the effort of making an elaborate Korean meal. Kimchijeon is perhaps my favourite way to eat kimchi; I love to eat mine with a fried egg, topped with some chopped spring onions, laver (Korean dried seaweed) and a dollop of chilli sauce! Kimchi-bliss…
Kimchi Pancake: Serves 1
For the pancake:
½ cup mak kimchi (Napa Cabbage Kimchi), chopped
2 tbsp. of kimchi juice
½ tsp. salt
½ tsp. sugar
½ cup plain flour
½ cup water
Laver (Korean Dried Seaweed)
Spring onions (green parts only) or chives, finely chopped
- Place all the pancake ingredients into a bowl, combine with a spoon or chopsticks, the batter should be a ‘dropping’ consistency.
- Heat 1 tbsp. of oil in a large nonstick frying pan.
- Once the pan is hot, add the pancake batter. Spread evenly in the pan but don’t worry if there are gaps or holes, these are actually good as they allow the batter to cook through faster.
- Fry for about 5 minutes on a medium-high heat. Remember to check the underside to make sure it isn’t burning.
- Using a spatula, flip the pancake over.
- Press down on the pancake with the spatula and cook for another 4 to 5 minutes. At this stage the pancake is particularly prone burning, so check it periodically.
- After the 5 minutes are up, remove the pancake from the pan. Use a pair of scissors to cut the pancake into random chunks (it doesn’t have to look pretty!).
- Return the pancake chunks to the hot pan and cook for another couple minutes to allow the batter to dry out.
- Heap onto a plate, cover with your toppings and tuck in while it is still hot!