A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal.
- 70g/2½oz plain flour
- 1 tbsp cornflour
- ½ tsp baking powder
- pinch sea salt
- 1 large free-range egg yolk
- 1 tbsp vegetable oil, plus extra for frying
- 150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)
- 1 large spring onion, trimmed and roughly chopped
For the dipping sauce
- ½ tbsp soy sauce
- ½ tsp rice wine vinegar
- ½ tsp toasted sesame oil
- pinch gochugaru, or other red chilli flakes
Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter.
Fold the kimchi and spring onion into the batter along with the kimchi juice.
Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl.
Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce.
Gochugaru is a coarsely ground powder made from Korean red chillies. It is sold in Asian grocery stores and online, but if you can’t find it use regular dried chilli flakes instead.