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
Directions
Chop onion into thin slices.
Chop kimchi into small chunks.
Add UmamiPapi Chilli Oil.
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.
Add gochujiang.
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.
Flip after 2-3 minutes when the base has browned. Be careful to peek every so often so that it does not burn.
Slice into quarters and garnish with spring onion and sesame seeds.
Enjoy!
