For some reason this has no plural. It is straight up Kimchi Pancake. As opposed to pancakes, even though I can promise you there is more than one. (And you will be happy about that, believe me!)
A couple of years ago, when in London, I was introduced to Kimchi Pancake at a quaint little, packed out Korean cafe...and I have to say, it was my fave thing of that trip. I came home determined to make it, and it just played around in the back of my mind until now. What better forum to use than the Insider club, who frankly are getting all the good stuff lately. If you’re not a member, then you really should think about joining us. We are having a kimchi load of fun in there!
Enjoy kids. Kimchi Recipe also arrived. Since writing this recipe I have actually visited Seoul and tried these legit! Still just as good! Just saying.
Now go and try some of my other (loosley) Korean recipes...yummy!
Korean Leek Pancakes (BUCHU BUCHINGAE)
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Need
- 2 Tablespoons rice
- 1 egg
- Pinches pink salt flakes BUY
- 1 Teaspoon soy sauce
- 2 Tablespoons Kimchi juice
- 180 Grams iced water
- 100 Grams bakers or strong flour
- a few Tablespoons Kimchi of choice Recipe
- coconut oil to fry BUY
-
Dipping Sauce
- 2 Tablespoons dark soy sauce
- 2 Tablespoons rice wine vinegar
- Pinches Korean chilli powder
- Bunches chopped chives or spring onions, to serve
- sesame seeds to serve
Do
- 1
Place rice into Thermomix bowl and mill 20 sec/speed 10.
- 2
Add egg, salt, soy sauce, juice and water and blend 10 sec/speed 10.
- 3
Add flour and combine 12 sec/Interval. Add kimchi and stir through with a silicone spatula.
- 4
Heat coconut oil in a fry pan to medium high heat.
- 5
Ladle ½ cup of the batter into the pan and spread thinly.
- 6
Fry until crisp on each side turning only once. Place onto a paper towel and drain. Repeat with all remaining batter.
- 7
Serve with dipping sauce and lots of chives or spring onions and sesame seeds.
- 8
To make dipping sauce, combine all ingredients in a bowl with a fork.
