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Kimchi Pancakes

These Kimchi-fritters are an absolute staple in the Korean cuisine. Served with a salty and sweet dipping sauce they make the perfect breakfast, lunch or side.
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Vorbereitungszeit 5 Minuten
Zubereitungszeit 8 Minuten
Resting Time 5 Minuten
Portionen: 2 people
Gericht: Breakfast, Side Dish
Küche: East Asian, Korean
Ingredients Method

Zutaten
  

Batter Ingredients
  • 200 g Kimchi
  • 1 green onion stalk sliced
  • 2-3 button mushrooms finely cut
  • water for consistency
Korean Pancake Mixture
  • 50 g corn starch
  • 50 g all purpose flour
  • 1 tablespoon granulated garlic
  • 1 teaspoon gochu garu (or other chilli flakes)
  • 1 tablespoon MSG (or salt)
Dipping sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon gochu garu
Other
  • 3 tablespoons vegetable oil to fry
  • sesame seeds garnish

Method
 

Prepare the vegetables
  1. In a bowl, add the kimchi with its liquids and cut it into small pieces using scissors. Add the finely cut vegetables to the same bowl and set aside
Make the pancake batter
  1. In another bowl, combine the listed Korean pancake mixture ingredients. In total aim for the same volume as the vegetables.
  2. Add the dry ingredients to the vegetables and start mixing. Gradually add water until a batter forms that is slightly thicker than your American diner-style batter.
Fry the pancakes
  1. To a large non-stick pan, add two tablespoons of vegetable oil and wait until it is hot enough to fry (200°C). Add the batter and spread it out evenly. Fry it for 4-5 minutes, or until lightly brown and flip. Add the remaining oil to the side of the pan and repeat with the other side.
Serving
  1. Combine the listed sauce ingredients in a small bowl.
  2. Add the kimchi pancake to a bowl and cut it into rectangles or triangles. Optionally add sesame seeds ontop