Kimchi pancake
A bold introduction: this crispy kimchi pancake is spicy, funky, and packed with umami. Perfect for waking up your guests with something unexpected. The bold flavors of the fermented cabbage combine beautifully with the earthy bitters and citrus notes of Gnista Funky Orange . A dish with character, and surprisingly easy to make.
For 2 persons
Ingredients
- 150 g kimchi (lightly drained and coarsely chopped)
- 1 spring onion, finely chopped
- 50 g flour
- 1 egg
- 1 tbsp soy sauce
- 50 ml water
- Sunflower oil (for frying)
- Optional: sesame seeds or sriracha mayo as a topping
Preparation method
- Mix the flour, egg, soy sauce and water into a smooth batter.
- Stir in the kimchi and spring onion.
- Heat a tablespoon of oil in a frying pan and pour the batter into it.
- Cook the pancake over medium heat for about 4 minutes per side until golden brown and crispy.
- Drain briefly on kitchen paper and cut into pieces.
