Crispy | Prep: 15 mins | Cook: 30 mins | serves 4
Kimchi is deeply ingrained in Korean cooking and usually appears in a few different guises. I love the deep red colour that this pancake takes on from the kimchi and its liquid.
The combination of textures from the crispy outside and soft, gooey inside adds dimension and interest to any meal. You can make a few smaller, individual pancakes or two or three larger ones as you wish, depending on how much batter you add to the pan at a time.
200g (7oz) kimchi, roughly chopped
2 spring onions, thinly sliced
1/4 onion, thinly sliced
3 tablespoons kimchi liquid from the jar
130g (41/2oz) plain flour
60g (21/4oz) cornflour
1 teaspoon gochugaru (Korean chilli powder)
1 egg, lightly beaten
230–250ml (8–9fl oz) cold water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon sesame seeds (optional)
1/4 teaspoon gochugaru (Korean chilli powder) (optional)
1. For the batter, put the kimchi liquid into a mixing bowl, followed by the rest of the batter ingredients but only half the measured water at first. Whisk together well. Then gradually add the rest of the water and continue whisking until the mixture reaches the consistency of double cream. Stir in the kimchi, spring onions and onion.
2. Mix the dipping sauce ingredients together in a small bowl.
3. Heat 1–2 tablespoons of vegetable oil in a nonstick frying pan on a medium heat. Add 1–2 ladles of the batter mixture and spread into a thin round pancake. Fry for about 4–5 minutes until the edges turn light golden brown. Carefully flip the pancake over with a spatula, add more oil around the sides of the pan and cook for another 4–5 minutes until golden brown and crispy. Transfer to a serving plate, and keep warm in the oven at 90°C/225°F/Gas Mark 1/4. Repeat the process with the remaining batter. Serve immediately with the dipping sauce on the side.
Excerpted with Permission from Jeremy Pang’s Simple Family Feasts by Jeremy Pang, The School of Wok, Hamlyn Photography: Kris Kirkham
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