Crispy Kimchi and Spring onion Pancakes

Ingredients for Crispy Kimchi and Spring onion Pancakes

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons rice vinegar

• 1/4 teaspoons toasted sesame oil

• 1/2 teaspoons granulated sugar

• 1/2 teaspoons chopped dried red chilli pepper

• 1 teaspoon thinly sliced spring onion

• 130g plain flour

• 60g rice flour

• Kosher salt

• 1 large egg, beaten

• 240ml cold seltzer

• 60ml kimchi liquid (reserved from draining the kimchi)

• 160g kimchi, drained and chopped

• 4 spring onions, thinly sliced, green and white parts separated

• 1 tablespoon chopped fresh medium-spicy red chilli pepper (such as Thai bird or cayenne)

• 3–60ml organic canola oil

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chilli pepper, and spring onion with 2 tablespoons water and stir to combine. Set aside.

Preheat the oven to 149°C.

In a large bowl, combine the two flours, 1/2 teaspoons salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, spring onion whites, and fresh red chilli pepper and stir to combine.

In a large nonstick skillet over medium-high heat, heat 1/2 tablespoons of the canola oil until shimmering. Ladle about 120ml the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.

Remove the pancakes from the oven and slice into quarters. Garnish with the spring onion greens and serve with the dipping sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.