Kimchi pancakes
https://www.coop.co.uk/recipes/kimchi-pancakes
Korean kimchi is traditionally fermented for several days, but our alternative for these delicious pancakes is super-speedy
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 38g
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Ingredients
- 150g Co-op British white cabbage, finely shredded
- 1 small carrot, coarsely grated
- 3 spring onions, finely sliced
- ¾ tsp chilli flakes (or to taste)
- 2 garlic cloves, crushed
- 4 tbsp Co-op light soy sauce
- 2 large Co-op British free range eggs, beaten
- 80g Co-op self raising flour
- 1 tbsp Co-op vegetable oil
- 1½ tsp sesame oil
- ½ tsp sriracha (optional)
- 100g bag Co-op mixed leaf salad
Method
- To make the kimchi, mix the cabbage, carrot, a third of the spring onion, the chilli, garlic and 2 tbsp of the soy sauce in a bowl
- Massage with your hands for about 5 mins, until the cabbage is softened and wilted
- Leave for 5 mins, then squeeze out and discard as much liquid as you can
- Put the kimchi back in the bowl, add the egg and flour, season and mix well
- Heat the oil in a large nonstick frying pan over a medium-high heat
- Add a quarter of the kimchi mixture and spread it out with the back of a spoon, until it’s around 9cm wide and 1cm thick
- Repeat to make a second pancake, then cook them for 3-4 mins per side, until golden and cooked through
- Remove and keep warm while you cook 2 more pancakes
- Mix the remaining soy with the sesame oil, sriracha (if using) and half the remaining spring onion to make a dipping sauce
- Garnish the pancakes with the remaining spring onion, then serve with the salad leaves, plus the dipping sauce on the side
