Kimchi pancakes with sesame cucumber ribbons
- 70g gram (aka chickpea) flour
- 1/2 teaspoon bicarbonate of soda
- 1 large egg
- 1 tablespoon kimchi brine
- 1 tablespoon white miso paste
- 175 kimchi
- 2 spring onions
- 2 tablespoons butter
For the cucumber ribbons
- 1 cucumber
- 1 teaspoon sesame seeds
- 1 teaspoon gochugaru
- 1 teaspoon sesame oil
- Pinch salt
Add the flour and bicarb to a large mixing bowl and whisk.
Add the egg, kimchi brine and white miso paste and whisk to form a batter.
Chop the kimchi into small bite sized chunks and add to the batter. Finely chop the spring onions on a slight diagonal and add to the batter. Combine well.
In a frying pan on a medium-high heat add one tablespoon of butter to coat the base of the pan and add two tablespoons of the kimchi batter mix per pancake. Cook in batches of two at a time for 2-3 minutes on either side. Remove from the pan and place onto a board to cool. After two batches add the remaining butter to the pan to cook the final two batches. You should have around 8 pancakes in total with a serving of 2 pancakes per person.
Whilst the pancakes are cooking make the cucumber salad using a mandolin or a peeler to create vertical ribbons down either side of the cucumbers. Place into a medium size bowl, add the other ingredients and mix together well.
Serve the pancakes with the cucumber salad. I often add a fried or poached egg on top.
Tip: add a handful of grated cheddar to the kimchi batter if you want a Kim-cheese pancake variation 🙂