Sprout & kimchi Korean-style pancakes
Serves 4-6 as a snack
Easy
Prep:
Cook:
Use cooked, leftover brussels sprouts from Christmas to make these Korean-style pancakes. Serve with a sesame and soy dipping sauce alongside
Skip to ingredients
Units:
- 4 spring onionsfinely sliced
- 1 small onionfinely sliced
- 100g brussels sproutsfinely sliced
- 4 tbsp kimchiroughly chopped and 1 tbsp kimchi liquid
- 125g plain flour
- 2 tbsp cornflour
- ¼ tsp caster sugar
- ½ tsp baking powder
- 1 tbsp vegetable oil
For the dipping sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp toasted sesame seeds
Nutrition: Per serving (6)
- kcal143
- fat3g
- saturates0.4g
- carbs25g
- sugars4g
- fibre2g
- protein3g
- salt1.42g
Method
step 1
Tip all the veg into a bowl with the kimchi. Add the flour, cornflour, sugar, baking powder and 1/2 tsp salt then mix well. Pour in the kimchi liquid and 150ml cold water and whisk until everything is coated.
step 2
Heat the oil in a large, non-stick frying pan over a medium-high heat. Add a ladleful of batter and spread out using the back of the spoon so it coats the base, making it about 1/2 cm thick. Cook for 4-5 mins until mostly set then slide onto a chopping board. Flip onto another board and slide it back into the pan to cook for a further 4-5 mins until golden. Repeat with the remaining batter.
step 3
Meanwhile make the dipping sauce by mixing all the ingredients together in a small bowl. Serve the pancakes cut into triangles with the dipping sauce on the side.
