Ingredients

½ cup Potato Starch

½ c. Plain Flour

½ TSP Baking Powder

Salt

1 cup Kimchi – drained

¼ cup Kimchi Juice (liquid in the kimchi drained)

2 Green Onions (shallots) thinly sliced

2 TBSP Gochujang

1 TBSP Sugar

1 TSP Fish Sauce

Neutral oil for frying

Method

1. Combine all dry ingredients (Potato Starch, Plain Flour, Baking Powder, a generous pinch of Salt, Sugar) in a bowl and whisk to combine.
2. In another bowl combine all wet ingredients (Kimchi, Kimchi Juice, sliced Green Onions, Gochujang and Fish Sauce).
3. Bring together by adding the dry mixture into the wet mixture in 3 additions (this prevents lumps from forming).
4. Preheat a non-stick pan, but do not add the oil in yet, only add once well heated.
5. To make one large pancake for sharing – pour your batter evenly into the pan, helping it settle evenly with a pan if need be - or make smaller ones in batches - a little easier to flip!
6. Only flip the pancake once the edges are crispy and the middle is nearly cooked through. If the pancake is quite large, you can use two spatulas.
7. Once crispy and golden on the other side, slice into wedges and serve with the dipping sauce below.

 

Dipping Sauce for Kimchi Pancake (Salted Egg Yolk)

Ingredients

1 Egg Yolk

Ssamjang

Soy Sauce

Sesame Oil

Method

Separate your egg yolk and white, trying your best to remove the small rubbery membrane (chalazae) from around the edge of the yolk.

1. Season the egg yolk with a small spoonful of Ssamjang, a few dashes of the Soy Sauce of your choice and a dash of Sesame Oil. This can be to your taste – experiment and find out what you like.
2. Drizzle or dip your Kimchi Pancake in the sauce and enjoy the dance of flavours and textures.