KOREAN RICE PANCAKES WITH PURÉED KIMCHI DIP
INGREDIENTS(For 2 persons)
FOR THE PANCAKES
- 190g plain flour
- 95g rice flour
- 8g cornflour
- 4g sugar
- 2 eggs
- 4g miso paste
- 450g warm water
- 100g kimchi
- 3 spring onions, finely sliced
FOR THE KIMCHI PUREE
- 200g kimchi, chopped
- 30ml water
- 15ml sesame oil
Pajeon is a traditional korean pancake, made with rice flour. It has a chewy texture and is a great base for a variety of different ingredients and flavours. Being gluten free, it is light to digest and a great alternative to wheat based dishes.
METHODDIFFICULTY: Medium 20 MINS
Sieve the dry ingredients together into a large bowl. Lightly whisk the eggs in a separate bowl, add to the flours and whisk to combine.
Stir the miso paste into the warm water to dissolve. Then mix this into the flour and egg mixture, combining thoroughly. Leave to rest for at least an hour, or ideally, overnight in the fridge.
Once rested, add the kimchi and spring onion to the batter. Heat a little oil in a large frying pan and ladle in enough batter to form a thick pancake. Cook for 3 minutes until just golden before carefully flipping over and cooking for a further minute.
To make the purée, place all ingredients into a blender and blitz until smooth.
Serve the pancakes whilst still warm garnished with sprouts seeds and spring onions and the purée alongside.
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