Kimchi pancake

I’d never tried kimchi, let alone kimchi pancake, until it was recommended I tried kimchi pancake at Little Korea last week.

Though what I also found, a lack of consistency. The second time I tried, not so good.

I bought Korean kimchi from an Asian store in Nottingham and a jar of live kimchi from Bailgate Deli. I tried and did not like. The reason I bought the jar, somewhere to store the Korean kimchi when I opened.

On my first visit to Little Korea, I came away with a little pot of fresh made kimchi. I used to make Kimchi Bloody Mary. It was excellent.

The reason for my kimchi purchase, was to try making a kimchi pancake.

ingredients

• kimchi
• flour
• spring onion
• cold water (maybe)
• cold pressed extra virgin olive oil

method

A little flour in the bottom of a small mixing bowl. Add kimchi. Add flour. Add chopped white stem of the spring onion. Mix. Add cold water or flour to achieve the right consistency.

In a hot pan. Add the olive oil. Add the pancake mix. Flip a couple of times. Around the cooking pancakes add the green leaves if the spring onion.

Serve

thoughts

Very taste. Not bad for first attempt, and have never made pancakes.

The flour used white bread flour. What was to hand.

… olive oil from Jordan, that I picked up from Sharon’s Shed in Gainsborough last week. Very expensive, a few pence short of twenty pounds.