Made using our homemade Cabbage Kimchi:
Plain flour
1) Depending on how many pancakes you wish to make, cut the desired amount of cabbage kimchi into thin slices.
2) In a mixing bowl, add in the sliced kimchi, plain flour and season with some salt. Add enough flour to the mixture till it resembles a crumbly pancake mix. If liquid is needed to bind the mix, use the kimchi liquid.
3) When well combined, heat up a frying pan with a little oil and spread a thin layer (approximately 1cm) of the pancake mix on the base.
4) Cook over a low heat, fry till crispy on one side before flipping over to the other side. Fry the other side till crispy before removing from pan.
5) Serve with a generous portion of pancake dipping sauce, also known as Choganjang.
** Choganjang is an essential dipping sauce in Korean cuisine. (Cho means “ vinegar.” Ganjang means “soy sauce.”)
Choganjang
Soy sauce 2 Tbsp
Rice vinegar 1 Tbsp
Sugar 1 tsp
Sesame oil ½ tsp
Finely chopped scallion 1 tsp
Minced garlic 1/2 tsp
Chilli flakes ½ tsp (optional)
Toasted sesame seeds 1 tsp
1) Whisk together soy sauce, rice vinegar, sugar, sesame oil, scallion and minced garlic in a small bowl.
2) Top with sesame seeds.
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