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Pork & Kimchi Pancakes

Make the most of salty and sweet Kimchi (Korean pickled vegetables) in this delicious pork pancake, served with a prawn and spring onion salad.

Pork & Kimchi Pancakes

Makes 8

1 tsp sesame oil

200g pork mince

2 tsp ginger, finely grated

1 garlic clove, finely chopped

2 cups plain flour

2 eggs, lightly whisked

2 cups kimchi, finely chopped

Prawn & Spring Onion Salad

2 spring onions, shredded

12 cooked prawns

½ daikon, cut into matchsticks

1 carrot, cut into matchsticks

Spicy Korean Dipping Sauce

¼ cup soy sauce

¼ cup rice wine vinegar

2 tsp sesame oil

½ tsp Korean chilli powder

Heat oil in a frying pan over high heat. Add pork. Cook, stirring, for 3 minutes or until cooked through. Add ginger and garlic, cook for 1 minute or until aromatic. Remove from heat.

Place flour in a large bowl. Whisk eggs and 1½ cups of water together. Add to flour, stir until a thin batter forms. Add pork mixture and kimchi to batter, stir to combine. Rest for 15 minutes.

To make salad, put spring onion in iced water for 5 minutes to curl. Combine peeled and deveined prawns, spring onion, daikon and carrot.

To make sauce, combine all ingredients in a bowl.

Heat a 20cm non-stick frying pan over medium-high heat. Add ½ cup of batter to cover base of pan. 

Cook for 2 minutes or until golden. Turn and cook for a further 2 minutes or until cooked through. Transfer to a plate. Repeat with remaining batter.

Place kimchi pancakes on serving plates. Top with prawn salad and drizzle with sauce.

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