A Korean classic that I only recently realised how versatile it is! From eating it right out of the jar to adding it to your salad as a topping or making fried rice out of it, I decided to make Kimchi Pancakes. Recently I have been experimenting a lot with Asian vegetarian cooking. Using Meera Sodha’s book, East as inspiration, I cooked up this delicious evening snack served with a spinach salad and sweet and spicy soya sauce. The combination was perfect.
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Total cook time: 1 hour
For Kimchi Pancakes:
- 120 gms firm tofu (Sliced thinly – I used Cauldron Organic Tofu but you could use any preferred brand!)
- 60 gms rice flour
- 60 gms whole wheat flour
- 2 spring onions (chopped – keep a few greens for the sauce)
- 1 medium carrot (julienned)
- 200 gms fermented vegan kimchi with the juice! (store bought or homemade!) – The juice is really important to give flavour to the kimchi
- Salt to taste
- 1 tbsp per 2 pancakes
- 150 mls water (adjusted more or less depending on the kimchi liquid!)
For Soya Dipping Sauce and Spinach Salad:
- 80 gms spinach (chopped)
- 3 tbsp dark soya sauce (or light, whatever you have handy at home!)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds (I toasted the sesame seeds on low heat for 2-3 minutes until they lightly browned and crackled)
- 1 tsp red chilli flakes
For Kimchi Pancakes
- In a bowl, mix all the whole wheat flour, rice flour, julienned carrots, julienned tofu, spring onions (leave some aside for the dip), kimchi, kimchi liquid, salt and water.
- Mix to form a smooth, but thick batter and leave aside for 10 minutes.
- In a non stick pan, heat 1 tbsp oil.
- Once hot, place 1-2 ladle spoons of the batter and spread it slightly until it’s about 7-8cm in diameter. I cooked 2 at a time but you can cook more depending on the size of your pan.
5. Cook for 6-7 minutes on one side or until the bottom turns crisp.
6. Flip over and cook the other side for a further 6-7 minutes or until it is crispy.
7. Repeat the process until the batter is used up. The batter should make about 6-7 pancakes.
For Soya Dipping Sauce and Spinach Salad
- Mix the dark (or light) soya sauce, rice vinegar, sesame oil, a few leftover spring onion greens, red chilli flakes and toasted sesame seeds in a bowl.
- Toss about 3 tsp with the chopped spinach and mix.
- Enjoy the pancakes serving the sauce on the side and top the pancakes with the spinach mix!
Hope you enjoy this!