Kimchi – whether it is homemade or store bought, this ubiquitous Korean banchan (side dish) packs a rich, flavourful punch with every bite. It is generally recognised as a spicy fermented cabbage dish, but did you know that there are currently over two hundred variations of kimchi? And the list of kimchi types is still expanding by classification of ingredients, seasons and regions! Although it is traditionally served alongside dishes, kimchi is also often featured as a main ingredient in Korean fare from stews to fried rice and even pancakes.
Kimchi pancake is crispy on the edges, chewy inside and filled with spicy goodness. This recipe works with any kimchi you may have on hand, but it works even better if you have sour, ripened kimchi that has been sitting in the back of your fridge for a while. It may look daunting to make kimchi pancakes but it is easier than you think! Our pancake base consists of flour and glutinous flour which is mixed with kimchi juice and gochujang to further deepen the kimchi flavour of the pancake.
These kimchi pancakes are also great for all occasions! Have it as an easy snack, part of your meal or cut them into wedges for a simple but scrumptious appetizer.
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