Pork & Kimchi Pancake

By MiNDFOOD

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

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.

 

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.

 

For more savoury pancakes try our recipes below:

Sprout Pancakes

Okonomiyaki Japanese Pancakes

Spring Onion Pancakes with Sticky Pork

Japanese Pancakes with Miso Soup and Cucumber Salad

Five Spice Crispy Duck Pancakes with Pickled Vegetables

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