Pork and Kimchi Pancake Recipe. Make the most of salty and sweet Kimchi (Korean pickled vegetables) in this delicious Pork and Kimchi Pancake recipe, served with a prawn and spring onion salad.
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.
For more savoury pancakes try our recipes below: