Kimchi Pancake
Kimchi Pancake, or buchimgae is a pancake made with flour, eggs, kimchi and spring onions. Deliciously crisp at the edges and full of flavour from the kimchi. This umami rich pancake is perfect as a snack, lunch or as part of a Korean themed feast.
Ingredients
- 35 g Plain flour
- 45 g Rice flour
- 1 tsp Baking powder
- 1 Egg yolk (Keep the white for scrambled egg or meringue)
- 100 g Kimchi Roughly chopped (Plus juice from the jar)
- 1 tbsp Chilli Oil (I used Sichaun chilli oil)
- 3 Spring onions Finely chopped
- Mayonnaise, To serve
- Angus and Oink Korean Rub (Optional)
- Sesame oil and extra chilli oil For frying
- Salt
- MSG (optional)
Instructions
- Add the plain flour, rice flour and baking powder to a bowl and mix together to combine.
- Add the egg yolk, around 50ml of kimchi juice and 100ml cold water to the flour and stir to create a batter.
- Stir through the kimchi, most of the spring onions (the rest are for serving on top) and a sprinkle of salt and MSG if using.
- Heat a frying pan over a medium high heat. Drizzle a little sesame oil and chilli oil into the pan and allow to heat. Add a ladleful of the batter to the pan and fry on both sides for 2-3 minutes until cooked and the edges are crisp.
- Serve with a drizzle of mayo, sprinkle of Angus and Oink Korean Rub (if using) and the remaining spring onions.
- Serve on its own, or as part of a Korean feast with some other of my Korean recipes.
