What do you do after you’ve made kimchi? If you haven’t eaten it all within a couple of days, you can make a Korean kimchi pancake – this is a completely vegan recipe as there is no egg.
100 gr kimchi, chopped (see recipe for garlic mustard and sorrel kimchi, wild garlic kimchi)
2 tablespoons all purpose flour
1 tablespoon vegetable oil
1 tablespoon water
2 spring onions, chopped
2 tablespoons vegetable oil for cooking
In a bowl mix together the chopped kimchi, flour, 1 tablespoon of vegetable oil and the water to form a paste.
In a large frying pan heat 2 tablespoons of vegetable oil with the chopped spring onions on medium for 2 minutes. Add the kimchi paste and flatten with a spatula. Crispen up the bottom of the pancake (it should take about 1 or 1.5 minutes) and then turn over cooking the other side for another 1 or 2 minutes until both sides are crisp. Serve immediately.
This recipe is inspired by Korean cook Maangchi – her videos are so good!