KIMCHI PANCAKE

A few people may wonder what Kimchi is, especially in Europe :) Here is the very short answer:

Kimchi is a staple in the Korean cuisine, consisting of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including red pepper flakes, scallions, garlic, ginger etc. I love it, and a tub of Kimchi has become a permanent in my fridge. I use it chopped up in pancakes and sometimes in fried rice. In my Asian supermarket in Chinatown in Sydney you can find a version that has no fermented fish in it, which I prefer. Give it a try. It is unusual for the German and Australian tastebuds, but after coming across a stall at my local Saturday market in Sydney and trying it, I practised my own version until I was happy to share the recipe with you now. It is done in minutes and surprisingly yummy!

KIMCHI

this is what it looks like when I empty the entire container on a plate
doesn't it look intriguing?

INGREDIENTS FOR

1 SMALL PANCAKE

if I eat this for breakfast, this amount is the right size for me:
50-70 gr fish-free Kimchi, chopped up small
2 TB (tablespoons) potato starch
2 TB brown or white rice flour, adjust this amount until the consistency is right. You want the usual pan cake batter consistency, and depending on the wetness of the kimchi you may add another 1/2 TB of rice flour
2 TB water
1 tea (teaspoon) olive oil
1 tea chilli jam (click here for recipe) or use sriracha instead
1/8 tea sea salt
mix all ingredients until well combined
I double the amount for a larger pancake, if I am very hungry at lunch

1 LARGE PANCAKE

doubled amounts:
100 120 gr Kimchi, chopped up small
4 TB potato starch
4 TB brown or white rice flour, adjust this amount until the consistency is right. You want the usual pan cake batter consistency, and depending on the wetness of the kimchi you may add another 1/2-1 TB of rice flour
4 TB water
2 tea olive oil
1-2 tea chilli jam or sriracha sauce
1/4 tea sea salt
mix all ingredients until well combined
add your preferred cooking oil to the pan, I use about 1/2 -1 TB olive oil
heat the oil to medium hot
add the batter and spread it over the pan

Kimchi pancake after flipping it in a frying pan

READY TO EAT

it is quite a thick pancake
fry it on medium/hot until the underneath side starts to brown, it only takes 1.5 to 2 minutes if your pan is very hot
flip it
fry the other side until it is cooked through

gluten free kimchi pancake with veganaise and avocado slices

DECORATION

I decorate the pancake with avocado slices and some vegenaise
or mashed avocado and my home made chilli jam or sriracha sauce
a sprinkle of sesame seeds always works
and a good grind of black pepper
click here for my home made chili jam
click here for the home made vegenaise

the time will come when I will make my own Kimchi. Until then I am very happy to create some fast recipes, with ready made products
I can imagine it takes quite some time for the cabbage to ferment if made from scratch...
eating a gluten-free and plant-based diet is a great and very do-able challenge, and it is so much fun when you can create a snack that is fast and delicious
when an old fashioned pancake made with milk, wheat flour, sugar and egg is a no-go, this Kimchi pancake is a dream come true for my taste buds!