About the Recipe
The diversity of Korean cuisine becomes clear with this particularly spicy pancake. It is egg-free and has a special texture - crispy on the outside and fluffy on the inside!
Ingredients
Dough:
5 oz kimchi
1 cp four
1/3 cp glutinous rice flour (or cornflour)
Dip:
1 tbsp soy
1 tsp rice vinegar
1 tsp gochugaru chili powder
1 tsp sesame seeds
Oil
Preparation
Mix all the ingredients for the dip together
Chop the kimchi. Mix with the other ingredients and 2tbsp water until a thick batter has formed
Heat 2tbsp of oil in a large pan over high heat and pour in the batter. Spoon it around the edge of the pan and bake. After approx. 3 minutes - the undersite should now be crispy - turn and bake for a further 2-3 minutes
Slide onto a plate, sprinkle with spring onions and sesame seeds and serve