Sprout & kimchi Korean-style pancakes
Use cooked, leftover brussels sprouts from Christmas to make these Korean-style pancakes. Serve with a sesame and soy dipping sauce alongside
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Prep:20 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 143
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fat 3g
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saturates 0.4g
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carbs 25g
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sugars 0g
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fibre 2g
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protein 3g
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salt 1.42g
Ingredients
- 4 spring onions , finely sliced
- 1 small onion , finely sliced
- 100g brussels sprouts , finely sliced
- 4 tbsp kimchi , roughly chopped and 1 tbsp kimchi liquid
- 125g plain flour
- 2 tbsp cornflour
- ¼ tsp caster sugar
- ½ tsp baking powder
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp toasted sesame seeds
Method
Tip all the veg into a bowl with the kimchi. Add the flour, cornflour, sugar, baking powder and 1/2 tsp salt then mix well. Pour in the kimchi liquid and 150ml cold water and whisk until everything is coated.
Heat the oil in a large, non-stick frying pan over a medium-high heat. Add a ladleful of batter and spread out using the back of the spoon so it coats the base, making it about 1/2 cm thick. Cook for 4-5 mins until mostly set then slide onto a chopping board. Flip onto another board and slide it back into the pan to cook for a further 4-5 mins until golden. Repeat with the remaining batter.
Meanwhile make the dipping sauce by mixing all the ingredients together in a small bowl. Serve the pancakes cut into triangles with the dipping sauce on the side.
