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Ingredients
Method
- 200g vegan kimchi, roughly chopped, plus 4 tbsp of its juice
- 150g plain flour
- 40g cornflour
- 200ml cold water
- 1 tsp caster sugar
- 6 spring onions, cut into 5cm lengths
- 4 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds, toasted
- Whisk the flour, cornflour, cold water, kimchi juice and sugar into a loose batter, about the thickness of pouring cream. Fold through the kimchi and spring onions.
- Heat 2 tablespoons of oil in a frying pan over medium-high heat. Pour in half the batter and spread it thin. Cook for 4 minutes, until the base is crisp and lacy, then flip and cook for another 3 minutes, pressing down with a spatula. Repeat with the remaining oil and batter.
- Stir the soy, vinegar, sesame oil and sesame seeds together for a dipping sauce. Cut the pancakes into wedges with scissors and serve hot, straight from the pan.
25 mins
4 serving
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