Kimchi Pancakes with Kimchi Mayo

more kimchi please

As a kid, I used to cry when I ate pepper - my German palette didn’t quite prepare me for the spicy foods this world has on offer. But over time and through trying different dishes, I got used to handling it and am finally at a point at which I can ENJOY some heat. Here are some kimchi-loaded savoury pancakes for you that will make you tear up not because of their impossible spice but because of their delicious scrumptiousness!

Servings: 1 - 2

Total time: 30 min

For THE pancakes

instructions

1 cup (170g) kimchi, roughly chopped if you have bigger chunks

2 cloves garlic, finely minced

1 tsp maple syrup 

1 tbsp sesame oil 

1 tsp miso paste 

10g sesame seeds

1/4 cup (60ml) water

1/2 cup (70g) spelt flour

pinch of salt 

fresh pepper 

kimchi mayo

50g mayo of choice (I used a vegan brand) 

1 tsp kimchi juice 

1 tsp sesame oil 

serve with

avocado slices

coriander

chili crisp 

toasted black and white sesame seeds

spring onion, green part, finely sliced

1. In a medium-sized bowl, combine the kimchi, minced garlic, maple syrup, sesame oil, miso paste, sesame seeds and water. Whisk to combine, then add in the flour and fold it in until you get a smooth yet chunky batter without any lumps. Season with salt and pepper, then fry in sesame oil until golden-brown (you can either make one big pancake or three smaller ones).

2. To make the mayo, simply add all ingredients to a small bowl and whisk until smooth.

3. To serve the pancakes, generously pipe some mayo over each one, then top with avocado slices, coriander, a drizzle of chili crisp, a sprinkle of sesame seeds and some finely sliced spring onion. Tuck in, get your face messy, enjoy your breakfast, brunch, lunch, dinner or whatever time of day you’re making these (any is good).