Create a hot and spicy Korean dish with these delicious Kimchi and pork pancakes.
- To make the kimchi, place wombok in a large heatproof bowl. Sprinkle with salt. Add 2 cups (500ml) boiling water. Set aside for 2 hours to soak. Drain. Refresh under cold running water. Drain well.
- Combine the wombok, carrot, spring onion, fish sauce, chilli, sugar and garlic in a large bowl. Place in the fridge overnight to develop the flavours.
- Heat a large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. Transfer to a bowl to cool slightly.
- Combine the plain flour and rice flour in a large bowl. Whisk the egg and 1 1/2 cups (375ml) water in a small bowl. Add the egg mixture to the flour mixture and stir to combine. Stir in the mince and half the kimchi.
- Heat a little of the oil in a medium non-stick frying pan over medium heat. Pour 1/2 cup of the batter into the pan. Cook for 1-2 mins or until golden brown. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
- Divide the pancakes among serving plates. Top with some of the remaining kimchi and the carrot and spring onion. Sprinkle with sesame seeds. Serve immediately with remaining kimchi.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set