Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium bowl
- medium sized pan
Ingredients
Units Scale
- 100 grams kimchi
- 3 spring onions
- 100 grams all-purpose flour
- 20 grams cornstarch
- 1/2 tsp turmeric
- 1/4 tsp baking powder
- 1/4 tsp salt
- 100 milliliters water
- 2 tsp clarified butter
Instructions
- Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
- Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.
- Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.
- Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.
- Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.
- Cook Time: 20 min
