Kimchi Pancakes are one of my all time favourite quick and easy lunches! Kimchi is a spicy Korean-style fermented cabbage, daikon, and spring onion condiment - similar to sauerkraut but with a spicy punch! The fermentation process of kimchi means that it is jam packed with gut healthy bacteria and can therefore be considered a probiotic food. The fermentation of the vegetables and spices in Kimchi, such as ginger and garlic, also boosts their nutritional functionality - making Kimchi the ultimate Korean superfood! Research even suggests that eating Kimchi can replenish good gut bacteria, reduce cholesterol, prevent constipation, improve immune function, and has antioxidant and anti-aging properties! Do you need another reason to try these Kimchi Pancakes? Get into them now!
Kimchi Pancakes - makes 4 pancakes
1 cup kimchi
1/4 cup plain flour
1/4 brown rice flour
1/4 tsp salt
1/2 cup kimchi juice or water
2 spring onions, chopped finely
1 Tbsp olive oil
Drain the kimchi and reserve the juice. Top the juice up with water to make a total volume of 1/2 cup kimchi juice/water. Coarsely chop the kimchi.
In a large bowl mix the plain flour, brown rice flour, salt, and kimchi juice/water. Stand for 10 minutes to thicken slightly. Stir in the chopped kimchi and chopped spring onions (reserving some of the chopped green tops for serving).
Heat the oil in a pan over medium heat. Add 1/4 of the kimchi pancake batter to the pan and spread it out until it is approximately 5 inches in diameter. Cook for 2 minutes each side or until golden and slightly crispy. Repeat until all pancakes are cooked. Garnish the pancakes with the reserved chopped green tops of the spring onions and serve warm with your favourite dipping sauce on the side and a fresh green salad. Eat & enjoy!
Until next time,