Mini kimchi pancakes

Name: Mini kimchi pancakes
Cuisine: Asian, Korean
Ingredients: 130g kimchi, roughly chopped, plus 45ml kimchi juice strained from the jar or bag; 70g plain flour; 1 tbsp cornflour; 1 garlic clove, peeled and crushed; ½ tsp sugar; Pinch of sea salt; 1½ tbsp soy sauce; 2 tsp rice-wine vinegar; Vegetable oil, for frying; 2 tsp chives, very finely chopped

4 steps

Updated at: Thu, 17 Aug 2023 01:42:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories567.8 kcal (28%)

Total Fat46.3 g (66%)

Carbs33.6 g (13%)

Sugars2.1 g (2%)

Protein6 g (12%)

Sodium1036.4 mg (52%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

130gkimchi

roughly chopped, plus 45ml kimchi juice strained from the jar or bag

70gplain flour

1 Tbspcornflour

1garlic clove

peeled and crushed

½ tspsugar

sea salt

1 ½ Tbspsoy sauce

2 tsprice-wine vinegar

vegetable oil for frying

2 tspchives

very finely chopped

Instructions

Step 1

Put the kimchi and kimchi liquid in a bowl with both flours, the garlic, sugar, salt and 60ml water, and mix to make a thick batter.

Step 2

Put the soy sauce and vinegar in a small bowl and set aside.

Step 3

Cover the base of a large, nonstick frying pan with a thin layer of vegetable oil and set it over a medium-high heat. When the pan is hot, add two tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry for two to three minutes on one side, or until golden and crisp, then flip and drizzle in another one or two teaspoons of oil around the edges of the pancake. Fry for another one to two minutes, until golden and crisp on the other side, then slide on to a plate or board. Keep warm in a low oven while you repeat with the remaining batter.

Step 4

To serve, scatter the chives over the pancakes and eat immediately with the dipping sauce on the side.