I have tried numerous different recipes from Marion and they are all, without exception, spectacular. Also easy to make, you don’t have to be a chef to cook these recipes. Marion, thank you for making my life (and my wife’s) soooo much better
I made this for the first time for my husband and a friend who struggles with Asian fried food – I should have made triple portions! These pancakes are delicious and so easy, they’ll be back on our dinner table very soon😁😍
All Marion’s recipes exude a joy of food and cooking. They are simple but innovative for a traditional home cook/mom/grandmother like me. Thank you!
It’s really a people pleaser. My kids are picky eaters but they love these pancakes 😁
I didn’t have kimchi, so I put some western fermented cabbage. Imade a dipping sauce of yogurt and mustard. My husband, my son and me were very happy. They are crispy outside and fluffy inside. Just perfect.
I really like the flavour of these pancakes and the dipping sauce and it’s easy to make with ingredients you already have. However for some reason my batter is always much runnier than Marion’s and I’m not sure why as I go directly by the recipe. They still taste great.
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!
Me gusto mucho los preparo seguifo
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!
I just made these, super yummy! I made a tweak because I am terrible at following recipes to a tea and used cold Soda water because I think it makes it even lighter. I served with Korean mayo and extra kimchi on the side
Will certainly make again and really like the idea of experimenting with all sorts of veges
I used beans, carrot, capsicum and courgette
This recipe is delicious and versatile. I usually follow a recipe to a T but second time around, I made a tweak, I used cabbage and yellow onions instead of scallions because that’s I I had on hand. Turned out soooo good! Marion, you made my taste buds and belly happy!
These were sooo good! Learning curve in a new kitchen and not having the oil as hot as I thought, but once I got going, came out as expected! Didn’t have sugar, but made the dipping sauce without and it came out delicious. Enough for this part time vegetarian and her meat eating hubby!
I have made these pancakes three times now! I have added different vegetables and some cheese! I have topped them with both sour cream and sweet chili sauce! All three times so delish!
I made these tonight with vegetables I had on hand. The batter stayed together around the veggies quite well. Thank you for sharing this great recipe.
Made these and loved them, and so easy to make and can use any vegetables. Will keep making them.
Made exactly as shown on video. Definite keeper! Thanks for the recipe.
My first recipe I made from you. Amazing delicious pancakes. undoubtedly gonna make this again. I added some chili flakes and some more Soy sauce to the dipping sauce. An then it tasted perfect. Thank you Marion!
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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.
