Kimchi and pork pancakes

Create a hot and spicy Korean dish with these delicious Kimchi and pork pancakes.

Recipe «Kimchi and pork pancakes» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 200g Coles Australian 3 star pork mince, 1 1/2 cups plain flour, 1/2 cup rice flour, 2 Coles Brand Australian Free range eggs, lightly whisked, 2 tsp vegetable oil , 1 carrot, peeled, cut into matchsticks, 2 spring onions, cut into matchsticks, Sesame seeds, toasted, to sprinkle , 1/2 wombok , finely shredded, 1/4 cup sea salt flakes, 1 carrot, peeled, cut into matchsticks, 2 spring onions, ends trimmed, thinly sliced diagonally, 1 tbsp fish sauce, 1 tsp ground chilli, 2 tsp caster sugar, 1 garlic clove, crushed.

Ingredients:

• 200g Coles Australian 3 star pork mince 
• 1 1/2 cups plain flour 
• 1/2 cup rice flour 
• 2 Coles Brand Australian Free range eggs, lightly whisked 
• 2 tsp vegetable oil 
• 1 carrot, peeled, cut into matchsticks 
• 2 spring onions, cut into matchsticks 
• Sesame seeds, toasted, to sprinkle 
• 1/2 wombok , finely shredded 
• 1/4 cup sea salt flakes 
• 1 carrot, peeled, cut into matchsticks 
• 2 spring onions, ends trimmed, thinly sliced diagonally 
• 1 tbsp fish sauce 
• 1 tsp ground chilli 
• 2 tsp caster sugar 
• 1 garlic clove, crushed 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.