Kimchi pancakes are a savoury pancake commonly made with wheat flour. It is made with a hint of seasoning and loads of kimchi!
The Korean name for kimchi pancakes is Kimchi Buchimgae, but some people might also call it Kimchi Jeon
Makes 8-10 small pancakes
1 large egg
10 cooked prawns chopped
1 Tbsp. kimchi brine from jar
2 Tbsp. soy sauce,
¾ cup plus 1 Tbsp. all-purpose flour or ready-made Kimchi Pancake mix
(The pancake mix normally is very well seasoned and no additional spices should be added)
1½ cups kimchi
4 Tbsp. cooking oil
Keep some water on the side to mix with the wet ingredients
Always cut your Kimchi with a kitchen scissors and set aside. (Do not chop it as all your sauce will go into your chopping board)
Combine the egg, Kimchi brine, soy sauce into a medium sized bowl and whisk, add 4 tablespoons water and whisk further.
Mix in flour or pancake mix
Add chopped Kimchi, cooked prawns and chopped scallions, set aside some onion for garnishing
(Please note you can add any veg or protein to your pancake)
Heat 1 Tbsp. oil in a medium non-stick skillet over medium-high heat.
Pour ¼ of batter onto opposite sides of skillet.
Cook pancakes until golden brown on first side( about 2–3 minutes), then flip and cook until browned on second side.
Transfer to a wire rack and allow to cool.
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