Kimchi Pajeon or Pancake

No surprise since I've been on a KDS buzz (but its wearing out slowly I've noticed). As you know kimchi is a must with every Korean meal. This savoury pancake is best when the sides are hot, crispy and accompanied with some spicy dipping sauce (mixture of soya sauce, drop of sesame oil and gochujang chili pepper flakes).

The basic ingredients are flour, kimchi, egg, liquid (kimchi liquid or water if you prefer it less spicy) and spring onions. You can vary it by adding some seafood (squid or prawns), meat or other vegetables like onions/carrots.

Here's my version enough for one small serving.

Ingredients

1/2 cup all-purpose flour, shifted to avoid lumps

1/2 cup cold kimchi liquid (or water if you prefer it less spicy)

1 medium egg

1/2 cup kimchi, sliced

1 sprig spring onion, cut into roughly 4-5cm strips

Tiny drop of sesame oil

Method:

1. Beat egg and add in liquid.

2. Whisk in flour - you should get a thicker pancake mixture consistency. Add more flour if too liquid and likewise more liquid if too thick.

3. Add in kimchi and mix well to combine.

4. Heat up pan or wok with 2-3 tbsp vegetable/olive oil. If you want it crispy you need oil!

5. Pour kimchi batter onto hot pan and spread out mixture. Scatter evenly spring onions on top of mixture.

6. Flip mixture carefully when bottom side is done. Continue frying until other side is nice and golden brown.

7. Transfer to a plate, slice up like pizza slices and serve warm with some spicy sauce and beer!