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Kimchi pancakes

Kimchi pancakes


Korean kimchi is traditionally fermented for several days, but our alternative for these delicious pancakes is super-speedy

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1581kj 377kcal
  • Fat
    Med 27%
  • Saturates
    Low 18%
  • Sugar
    Low 9%
  • Salt
    High 49%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • 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


  1. 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
  2. Massage with your hands for about 5 mins, until the cabbage is softened and wilted
  3. Leave for 5 mins, then squeeze out and discard as much liquid as you can
  4. Put the kimchi back in the bowl, add the egg and flour, season and mix well
  5. Heat the oil in a large nonstick frying pan over a medium-high heat
  6. 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
  7. Repeat to make a second pancake, then cook them for 3-4 mins per side, until golden and cooked through
  8. Remove and keep warm while you cook 2 more pancakes
  9. Mix the remaining soy with the sesame oil, sriracha (if using) and half the remaining spring onion to make a dipping sauce
  10. Garnish the pancakes with the remaining spring onion, then serve with the salad leaves, plus the dipping sauce on the side