Umami Kimchi Pancake

Serves
2 Serving
Umami Kimchi Pancake
Most homemade pancakes are a floppy disappointment. This one isn't. We're talking crispy edges, a savoury, chewy centre, and that perfect tangy funk from good kimchi. The entire Umami Kimchi Pancake gets a deep, aromatic crunch from our chilli oil. Don't mess it up.
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Umami Kimchi Pancake

Ingredients

250g kimchi
1 brown onion
2 tbsp UmamiPapi Chilli Oil
1 cup flour
1 cup water
2 tbsp Gochujiang (Korean soybean chilli paste)
1 sprig spring onion
3 tbsp cooking oil
1 pinch sesame seeds
1 pinch salt

METHOD

  1. Chop onion into thin slices. 

  2. Chop kimchi into small chunks. 

  3. Add UmamiPapi Chilli Oil. 

  4. Add flour and mix, whilst adding the water portion by portion. You want to achieve a thick paste that is still wet as the optimal consistency. 

  5. Add gochujiang. 

  6. Heat a pan on medium to high heat and add the pancake batter. Cover with a lid to steam so that the top is cooked. 

  7. Flip after 2-3 minutes when the base has browned. Be careful to peek every so often so that it does not burn. 

  8. Slice into quarters and garnish with spring onion and sesame seeds. 

  9. Enjoy!

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