Korean Pancakes

Name: Korean Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Cuisine: Korean
Ingredients: 314g plain flour; 625ml water; ½ tsp salt; 1 egg; 400g kimchi; 1 tbsp kimchi liquid; 2 spring onions; ¼ medium onion; 5 ice cubes; Soy sauce

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Category:

Appetiser

Servings:

Prep Time:

5 minutes

Cook Time:

20 minutes

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Ingredients

314g plain flour
625ml water
½ tsp salt
1 egg
400g kimchi
1 tbsp kimchi liquid
2 spring onions
¼ medium onion
5 ice cubes
Soy sauce

Directions

In a large bowl, combine the flour with the kimchi liquid and salt, add 2 ½ glasses of water, and mix all the ingredients together.
Add the beaten egg, chopped kimchi, spring onions, onion and mix. Add the ice cubes to keep the mixture cold.
Preheat a frying pan and add a tablespoon of cooking oil.
Ladle the mixture into the pan and spread evenly into a thin round shape, then cook for about 2 minutes until the edges become lightly browned.
Flip the batter when 70% is done and drizzle oil on the sides of the pan, then gently swirl the pan to spread the oil under the pancake.
Press the pancake with a spatula and squeeze it a few times to crisp it up. Now your pancakes are ready to be served!

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