With leftover homemade Kimchi at hand and all the other needed ingredients, I decided to make this Pancakes for afternoon tea, as I am skipping lunch. Do join me.... Yum Yum!
Ingredients:1 cup kimchi (undrained)
1/2 cup plain flour
1/2 tsp. salt
1 egg (lightly whisked)
80 g. Mozzarella cheese (grated, or cut into small pieces)
Cooking oil (for cooking)
Gochujang hot sauce:
1 1/2 tbsp. Kewpie mayonnaise
1/2 tbsp. gochujang
1/2 tsp. sesame oil
1/2 tsp. white vinegar
1/2 tsp. light soy sauce
1/2 tbsp. honey
Methods:
- For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth. Set aside for later.
- To make the pancakes, start by getting some kimchi juice ready. Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible. You want to get about 1/4 cup of liquid.
- Top up the kimchi liquid with water to make it up to 1/2 cup. Coarsely chop the kimchi and place in a large bowl.
- Mix the flour, salt and chopped kimchi using a fork to prevent lumps forming. Add the egg and cheese, then stir well to combine.
- Heat about 1 tablespoon of oil in a heavy-based frying pan over medium heat. Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round pancake. Cook until golden, then flip and cook the other side until golden and cooked. Repeat with the remaining batter, adding more oil to cook each time.
- Serve the pancakes with the gochujang hot sauce drizzled over.
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| Pancake Mix |
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| After frying |
This recipe is adapted from 'Marion's Kitchen.'
