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½ cup plain (all-purpose) flour
½ cup potato starch or cornflour (cornstarch)
½ tsp baking powder
1 tsp sea salt
1 egg
¼ cup finely chopped kimchi
1 tbsp juice from the kimchi
2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum)
5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons
vegetable oil, for shallow frying
¾ cup (180ml/6 fl oz) of cold water
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
1 tsp sesame oil
½ tsp sugar
Preheat oven to 150C/300F.
For the dipping sauce, combine the ingredients in a bowl and set aside until ready to serve.
For the pancakes, combine the flour, potato starch, baking powder and salt in a large bowl. Mix until well combined. Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined. Then fold through the kimchi, kimchi juice, vegetables and two-thirds of the spring onion.
Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. You’ll need to do this in batches, so transfer cooked pancakes to a baking tray, season with a little more salt and keep warm in the oven while you cook the rest.
Sprinkle with remaining spring onion. Serve with dipping sauce.
Korean vegetable pancakes - kimchi a must!
Marion I make so many of your recipes and always ***** s so decided to make these but – I’m a huge fan of kimchi but don’t like spicy fried food. So first time making the pancakes I left it out. Big mistake! Pancakes were meh and right away I knew it was the zing from kimchi that was missing. So Next time I added it and over the top delicious! Not too spicy just a wonderful extra layer of flavor. Thank you for another winning recipe!
Excelente opción de cena
Me gusto mucho los preparo seguifo
Sooo Goood!
Love these! Marion is correct! the less batter the better! I added cabbage cauliflower, broccolini, zucchini and lots of spring onions as well as my own home made kimchi! The sauce is just yum!