Ingredients
Pancake Batter
- 2 cups all purpose flour
- 2 cups cold water
- 1 tsp beef stock powder
- 1 tsp granulated sugar
- 2 Tbsp gochugaru (Korean chilli pepper flakes/ powder)
Fillings
- 2 cups well fermented cabbage kimchi - diced
- 2-3 Tbsp kimchi liquid
- 2-3 scallions / green onions, thinly sliced
- A handful of shredded greens (mustard greens, edible chrysanthemum, collards etc.)
Optional
- 200g ground pork (or canned tuna)
- Finely chopped red and or green chili peppers if you want it spicy.
For Cooking
- 6 Tbsp neutral tasting higher smoke point oil - like canola or peanut oil.
Instructions
- In a large bowl, mix together the ingredients for the batter, whisk to ensure no lumps if necessary.
- Measure out and cut up your kimchi into small chunks - I use clean kitchen scissors so I have less to wash up and cut them straight into the batter. There will be around 2-3 Tbsp of kimchi liquid left in the measuring receptacle, add that in (if there is more pour it back in the kimchi jar to keep everything moist and submerged.
- Prep any remaining ingredients by slicing into small bits and stir into the batter.
- In a non stick pan (I use cast iron - and any size is fine. Aaron uses a large pan I prefer a tiny one - know your limits you will be flipping this over to cook both sides.) Add 1-2 Tbsp of oil depending on the size of your pan and once hot, add 2-3 labels of batter into the centre on to of the hot oil. Spread the batter around to an even thickness and cook on medium to low heat depending on how competent and impatient you may be.
- Ease the batter away from the edges with a silicone spatula and giggle the pan ( if the pancake rattles around then it is loose enough to flip, otherwise you may need to coax the pancake to unstick itself from the pan.) Once the pancake is loose in the pan you can flip and cook the other side - don't be afraid of burning it - those are the best bits...
- If you're using the pork mince or any raw animal product you will need to cook each side for around 3-4 minutes. I make mine vegan so I judge based on the crispy edges...
- Serve warm, on a large plate to tear and share or in smaller portions individually.
- If not using raw animal ingredients you can keep the batter raw for a day or two in the fridge. Or you can just have the recipe for just feeding one or to use up a lone metric cup of kimchi left in the fridge.
Notes
- Aaron and Claire are Youtubers and we love them. However, most if not all recipes are not vegan - no problem we just substitute what we want and omit what we don't need :)
- I added the additional greens to replace the pork mince from the original recipe. I also don't bother with the extra chili peppers because the ones we buy here are too hot and the one we grow always cross pollinate with our more evil chilies... Always.
- You really don't need a dipping sauce, but I have one in the collection and often use it anyway.
- You really want to allow them to burn slightly, it caramelises the surface and makes it crunchy on the outside.
- I use a tiny cast iron pan to make these and make around 6 from a batch of batter - it's because my flipping skills even with a tool based assist are pretty woeful.
- I haven't tried it, but given the consistency of the batter you could easily use a GF flour if needed or wanted.
- I say this serves 2 people - but that is as a meal with no sides... You can feed four people with a side salad or just serve cut up into bite sized bits for a group as an appetizer.