Kimchi pancakes served w/ sesame carrot salad and dipping sauce

 

Forget about the maple syrup (Or not. Not here to judge. Just let us know how it goes.) we’re going savoury for these bad boys. We’ve written about Korean and Japanese pancakes enough, time to show you how we go about it. 

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streamside Organics kimchi pancakes

This recipe is simple enough to whip up as a snack, but so satisfying you might just want to make enough to turn it into a full meal. 

Ingredients  

  • ½ C plain flour 
  • ¼ C corn starch (or rice flour) 
  • 1 tsp salt 
  • ½ C water 
  • ½ C kimchi 
  • ½ C sliced mushrooms 
  • 1 chopped spring onion 

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streamside Organic kimchi pancake recipe ingredients

Method 

  1. In a bowl, mix the flour, starch and salt. Add the water and mix with a wooden spoon.
    2. Add the kimchi, mushrooms and spring onion
  2. Heat up a pan with oil on medium heat.
  3. Spoon some of the mixture into the pan to your desired sized pancakes. Cook until golden on both sides and pancakes are not squishy when lightly pressing. They won’t quite spring back like a regular pancake due to the lack of raising agent, so if you are unsure you might just have to taste test the first one. Shame!

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streamside organics kimchi pancakes ingredients

Dipping sauce  

  • 2tbsp soy sauce  
  • 1 tbsp malt vinegar  
  • 1 tbsp sweet chilli  
  • a sprinkle of sesame seeds  

 

Mix all the ingredients in a bowl. feel free to add finely chopped garlic, spring onion, coriander, ginger, chilli... Check the back of the fridge for forgotten inspiration. 

 

Carrot salad  

  • 1 tbsp sesame oil  
  • 1 tbsp kimchi juice 
  • 1 tsp mustard 
  • 2 grated or julienne carrots 
  • chopped dill 

Mix to coat. Serve on the side of with your kimchi pancakes to cut the richness and refresh the palette. Basta! 

 

From the box this week: 

  • Cheesy, seedy mustard potato soup w braised leek and dill 
  • Dill, pea and spinach hash cakes served with hollandaise and mesclun dressed in lemon zest and olive oil 
  • Feta, spinach, fennel, leek and mushroom oven bake topped with golden mashed spuds 
  • Butterbean and fennel stew with harissa roasted turnip and carrot 
  • Lemon and dill cashew cream with capers, cracked pepper and truffle oil served on seeded crackers https://www.streamsideorganics.co.nz/blogs/recipes/gluten-free-multi-seed-crackers