Korean pantry staple food is now a universal food. Rock this weekend with the best combination of potatoes and kimchi. What do you say?
Ingredients
2nos U.S. Russet Potatoes
100g Kimchi, chopped into small pieces, plus 2 (tbsb) of the Kimchi Brine
30g Spring Onions, chopped
20g Sugar
125g All-purpose flour
115ml Water
Cooking oil
Preparation
Prep Time: 10min | Cook Time: 15min
Combine the kimchi, kimchi brine, spring onion, sugar, flour, and water in a medium bowl and mix well with a spoon.
Heat a 24cm non-stick pan over medium heat. Add the vegetable oil and swirl to coat the bottom of the pan.
Arrange the sliced U.S. Russet Potatoes on the pan.
Pour the batter into the pan and spread it with the back of a spatula to make a large circle.
Cook the pancake over low heat for approximately 5 to 8 minutes until the bottom is golden brown and crisp.
Turn the pancake over. Drizzle with cooking oil around the edges of the pan, and lift the pancake with a thin spatula to allow the oil to seep underneath. Tilt the pan so that it spreads evenly.
Cook until the bottom of the pancake is light golden brown and crisp, (cooking time about 3 to 5 minutes)
Flip the pancake and cook for another minute.
Slide onto a large plate and serve immediately.
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