Kimchi. Kimchi. Kimchi. I’ve been craving for kimchi these past few days already. So I decided to try cooking some Kimchi Pancakes for lunch. So here it is. Ta-da!
Disclaimer: I am not a chef or anything, I just like to experiment when it comes to cooking.
Things you need:
- 3 tbsp of flour
- 3 medium eggs (I used only 2 eggs, but I find it needs more egg)
- A handful of soybean sprouts
- 1 cup of kimchi
- 3 tbsp of kimchi sauce
- 1/2 cup of chopped white onions
- Chopped spring onion (depends on your liking for this one I used around 2 tbsp)
- 1/2 tsp of sugar (I used brown sugar)
- Salt and pepper to taste
- Sesame oil
- On a separate bowl, whisk in the eggs, kimchi sauce, sugar, salt, pepper and the flour. Make sure to mix in the flour carefully as it may create lumps.
- Over a low heat, pour sesame oil on a hot non-stick pan and then fry the onions until they becomes transparent.
- Add the soybean sprouts, kimchi and toss in half of the spring onions.
- After a minute, pour in the egg batter mixture and sprinkle the remaining spring onions. After two minutes or if the other side if cooked already flip the pancake. About a minute or so your Kimchi pancake is ready.
This brand is worth trying. I tried many kimchis already and this one is nice! The brand is Chan Chan Chan. Yup! That’s three Chan(s) there. We usually order it online, so I’m not sure if FairPrice or Cold Storage sells this.
If you’ve managed to try my recipe, let me know how was it.