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Kimchi pancakes
Makes 12 Starters and mains
Ingredients
- 440g dried split mung beans, rinsed
- 65g short grain rice, rinsed
- 140g kimchi (see below) squeezed and finely chopped, plus 80ml reserved kimchi liquid
- 80ml water
- 160g bean sprouts
- 1 small bunch Chinese/Korean
- chives, cut into 2cm lengths
- 3 spring onions, trimmed and thinly sliced on the diagonal
- 1 long green chilli, thinly sliced on the diagonal
- 1 long red chilli, thinly sliced on the diagonal
- 1tbsp soy sauce
- 1tbsp sesame oil
- vegetable oil, for frying
For the dipping sauce
- 60ml dark soy sauce
- 2tbsp white vinegar
Kimchi (makes about 1kg)
- large Chinese cabbage, base trimmed, outer leaves removed, cut in half lengthways
- 215g coarse cooking salt
- ½ daikon, cut into thin 5cm batons
- 50g Chinese/Korean chives, cut into 3cm lengths
- 8 cloves garlic, minced
- 20g ginger, minced
- 4 spring onions, trimmed and sliced into 3cm lengths on the diagonal
- 80g Korean chilli powder
- 125ml water
- 70g Korean fish sauce
- 1tsp salt
Method
Place the mung beans and rice in a large bowl and cover with water. Place the bowl in the fridge for at least 8 hours or overnight. Rinse the beans and rice, and drain well.
To make the dipping sauce, combine the soy sauce and vinegar in a small bowl.
In a food processor, blitz the mung beans and rice with the kimchi liquid and water until a smooth paste. Transfer to a large bowl and set aside.
Bring a saucepan of water to the boil and blanch the bean sprouts for 2 minutes, then drain and rinse them under cold water. Using a muslin cloth or just your hands, squeeze as much liquid as possible from the bean sprouts, then cut them into 2cm lengths.
Add the bean sprouts, chopped kimchi, chives, spring onion, green and red chilli, soy, sesame oil and salt and pepper to the mung bean and rice paste and mix well.
Heat a well-oiled, heavy-based frying pan over medium heat. Once hot, use a small ladle to pour in enough batter to form a pancake 15cm in diameter. Cook for at least 3-4 minutes on each side, so that the inside is cooked through and the outside is slightly crisp. Repeat the process to make about 12 pancakes, ensuring that the pan is oiled for each one.
Serve the kimchi pancakes warm with the dipping sauce.
Kimchi
Can be stored in the fridge for up to 3 months.
Open the leaves of the cabbage halves and spread the salt evenly between the layers. Allow to sit for 4 hours, turning the cabbage every hour. Rinse the cabbage under cold running water several times, then leave to drain in a colander for 2 hours.
Place all the other ingredients in a large bowl and mix well. Take one half of the cabbage and, using your hands, stuff the filling in between the layers of the cabbage leaves. Repeat the process with the other half of the cabbage. Coat the entire cabbage with the filling. Tightly pack both cabbage halves into a clean, dry airtight container. Leave at room temperature overnight, then refrigerate for 2 days.
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