Amazing Korean Kimchi Pancakes

Pancake Base
1 cup plain flour
2 tablespoons cornflour
1 egg, whisked
1 cup cold water (adjust as needed)
2-3 tablespoons kimchi juice
½ teaspoon sugar
Pinch black pepper
1 teaspoon sesame oil

Vegetables & Filling
1 cup kimchi, roughly chopped
2 spring onions, chunky slices
½ onion, thinly sliced
Handful napa cabbage, thinly shredded
Optional:
Small squid or squid tentacles
Vegetable oil, for frying

• 
  Dipping Sauce
  2 tablespoons light soy sauce
  1 tablespoon rice vinegar
  1 teaspoon sugar
  1 teaspoon sesame seeds

PREPARATION

1. In a large bowl combine chopped kimchi, spring onions, onion and napa cabbage.
2. Add whisked egg, plain flour and cornflour. Stir in sesame oil, sugar and a pinch of pepper.
3. Gradually add cold water and kimchi juice, mixing until you have a thick but pourable batter that just holds the vegetables together.

COOKING

1. Heat a generous amount of vegetable oil in a frying pan over medium high heat.
2. Spread the batter evenly into the pan, flattening into a thin layer. Fill any gaps with extra batter so it binds together.
3. Cook undisturbed for 5-7 minutes until the bottom is deeply golden and crisp.
4. If using squid, arrange on top before flipping. Carefully turn the pancake using two spatulas.
5. Add a little more oil around the edges and cook for another 4-5 minutes until fully set and crisp.
6. For the dipping sauce, mix soy sauce, rice vinegar, sugar and sesame seeds until the sugar dissolves.
7. Slice the pancake and serve immediately with dipping sauce.

School of Wok Tips

• Keep the batter thick enough to bind but not overly wet. Vegetables release moisture as they cook.
• Do not move the pancake while the first side crisps. Patience builds texture.
• Add oil around the edges after flipping for extra crunch.
• Always use some kimchi juice in the batter for deeper flavour.

FAQs

Can I make this without seafood?
Yes? The squid is optional. The kimchi and vegetables alone create a delicious pancake.

Why use cornflour in the batter?
Cornflour adds a light chew and helps create a crisp exterior.

How do I know when to flip the pancake?
Check the underside with a spatula. It should be evenly golden brown and firm before turning.