Kimchi Pancakes

Crispy Korean pancakes made with kimchi, flour and scallions – fried in sesame oil until golden. Served with a soy dipping sauce and perfect as a snack or starter.

• 200 g kimchi, roughly chopped
• 3 tbsp kimchi brine (from jar)
• 150 g all-purpose flour
• 2 tbsp rice flour (optional)
• 150 ml water
• 1 egg (optional)
• 3 scallions, cut into 3 cm lengths
• Sesame or vegetable oil for frying
• Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, sesame seeds, chopped chili

Method

1. 1
   Mix kimchi, kimchi brine, flour, water and egg to form a batter. Stir in scallions.
2. 2
   Heat oil in a skillet. Pour batter to form thin pancakes.
3. 3
   Cook over medium-high heat until crispy and golden on both sides.
4. 4
   Cut into pieces and serve with dipping sauce.