Korean Inspired Pancake With Maple & Kimchi
Full of flavour, this Korean inspired pancake (pajeon) is made with kimchi, gochujjang and spring onions. It's packed with flavour and perfect for a savoury pancake recipe. You can use discarded sourdough starter for the batter also.
Prep Time 5 minutes mins
Cook Time 8 minutes mins
FOR THE BATTER
- 2 spring onions sliced into thin strips
- 4 radishes sliced
- 150 g plain flour
- 165 ml lukewarm water
- 1/4 tsp of bicarbonate soda
For the Dressing (Will Serve Both Pancakes)
- 1 tsp pure Canadian maple syrup preferably amber syrup for its rich taste
- 1 tbsp sesame oil
- 1 tbsp gochujang or use a hot chilli paste
- A splash of tamari or soy sauce
For Frying Each Pancake
- 1 tbsp sesame oil
- 1 tsp tamari or soy sauce
Top Each Pancake With
- 1-2 spring onions chopped finely
- 2 tbsp Kimchi
Start by mixing the batter together and set to one side
Heat sesame oil and tamari in a pan (a skillet pan or non-stick pan works best)
Slice the spring onions and radish then add to the hot pan of sesame oil, fry for a few minutes
Pour in a ladle full of the batter and slowly move the mix around the pan until it’s covered the base and formed a circular shape
Once little bubbles appear on the top, flip over and fry on the other side for 3 minutes
You want the batter thin enough that it can spread around the pan, you may need to add a dash more water if it is too thick.