Kimchi Pancake

Kimchi Pancake Mix

Shallots
Mushrooms
Spring Onion
90 grams kimchi
60 ml water
60 ml milk
3 tablespoon of liquid from kimchi
150 grams self-raising flour
1 egg

Dipping Sauce

2 tablespoon light soy
1 tablespoon dark soy
1/2 teaspoon sugar
A dash of sesame oil


Cut up any amount of shallots and mushrooms or any other additional vegetables you would like to incorporate into the pancake. Pan-fry them so they are roughly cooked, then take them out of the pan and add them to a large bowl.

In this large bowl, combine all the other ingredients - flour, eggs, milk, kimchi, kimchi liquid, and freshly cut green spring onions. Stir to make a kind of soupy pancake mix. Ladle out with a big spoon into a frying pan with oil that has been well-heated to a high temperature. Fry in pan at high heat and sufficient oil to make small crisp pancakes. Finally, drain on paper towels to remove excess oil and retain its crispness cos we so fancy that we actually stock up on loads of paper towels in the kitchen now. Garnish with coriander, extra spring onions, and serve with sauce.