Kimchi pancake

Ingredients

• kimchi100g
• kimchi juice1 tbsp
• all-purpose flour50g
• water50ml
• green onion1 piece
• vegetable oil1 tbsp

Instructions

1. 1

   Step 1

   Chop 100g of kimchi into small pieces, reserving 1 tablespoon of kimchi juice.

2. 2

   Step 2

   In a bowl, mix 50g all-purpose flour with 50ml water and the reserved kimchi juice to form a smooth batter.

3. 3

   Step 3

   Add the chopped kimchi and 1 finely sliced green onion to the batter, stirring to combine.

4. 4

   Step 4

   Heat 1 tablespoon vegetable oil in a non-stick pan over medium heat.

5. 5

   Step 5

   Pour the batter into the pan, spreading evenly to form a thin pancake.

6. 6

   Step 6

   Cook for 3-4 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 3 minutes.

7. 7

   Step 7

   Remove from heat and let cool slightly before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kimchi pancake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.