Kimchi pancake

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 225 g chopped kimchi and 2 tbsp of its brine
• 3 chopped spring onions
• 1/2 tsp sugar
• 1/2 cup plain flour
• 120 ml water
• 4 tbsp vegetable oil

Step-by-step method

1. Cut kimchi into small pieces and measure out its brine.
2. Stir kimchi, brine, spring onion, sugar, flour and water together until no dry flour remains.
3. Heat a wide frying pan with half the oil; spread the batter thinly.
4. Cook for 3–5 minutes, until the underside colours and releases from the pan.
5. Carefully flip, pour remaining oil around the edges and cook for another 3–5 minutes.
6. Flip once more for about 1 minute to refresh the crust; cut and serve hot.