KIMCHI PANCAKE

Ingrediënten

200g/1½ cups plain/all-purpose flour

1/½ tsp baking powder

3 tbsp cornflour/cornstarch

200g/7 oz. fermented (sour) kimchi, drained and finely chopped

1 tsp gochujang (Korean red pepper paste)

2 spring onions/scallions, finely sliced, plus extra to garnish vegetable oil, for frying

DIPPING SAUCE (OPTIONAL)

½ long green chilli/chile, finely chopped

1 tbsp Korean apple/rice vinegar

2 tbsp Korean soy sauce pinch of toasted sesame seeds

Instructies

Place the flour in the bowl and add 200ml/scant 1 cup cold water. Whisk until a smooth batter is formed. Mix in the remaining ingredients, except the oil - the batter should be a slightly thick pancake batter.

Place a large, non-stick frying pan/skillet over a high heat with

2 tablespoons vegetable oil.

Ladle half of the pancake mix into the pan. Use the back of the ladle to smooth the mixture out to create a thin, even layer. Reduce the heat to medium-high and fry for 2-3 minutes until air bubbles start to pop on the surface and the sides start to crisp.

Flip the pancake. Slightly lift the side of the pancake with a spatula and add another tablespoon of oil underneath - shake the pan a little to make sure the oil coats the bottom of the pancake. Use the spatula to press on top of the pancake to ensure the pancake is thin and crispy.

Fry for a further 2 minutes. Flip one last time, pressing down on the pancake again and fry for 30 seconds. Drain on paper towels and repeat with the remaining batter to make a second pancake.

Mix the dipping sauce ingredients together in a small bowl, if using. Cut the pancakes into bite-sized pieces and serve immediately, garnished with spring onions, with the dipping sauce alongside.

TIP For extra flavour and colour, replace 2-3 tablespoons of the water in the batter with the drained kimchi juice.