About this recipe:These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Makes: 8 kimchi pancakes
150g kimchi, drained and chopped
125ml reserved juice from kimchi
125g plain flour
1 spring onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Korean chilli flakes (optional)
1/2 teaspoon toasted sesame seeds (optional)
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Method Prep:15min › Cook:15min › Ready in:30min
Stir together the kimchi, kimchi juice, flour, eggs and spring onion in a bowl.
Heat vegetable oil over medium heat in a large frying pan. Using about 60ml (4 tbsp) of batter for each pancake, pour into pan, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
For the dipping sauce, whisk together the rice vinegar, soy sauce, sesame oil, chilli flakes and toasted sesame seeds. Serve with the pancakes.
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