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Kimchi and pork pancakes

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This spicy kimchi and pork pancakes recipe showcases the sumptuous flavours of Korean cuisine - and the family will love it.

  • Serves4
  • Cook time40 minutes
  • Prep time8 hour 20 minutes, (+ 2 hours soaking & overnight pickling time)
Kimchi and pork pancakes

Ingredients

  • 200g Coles Australian 3 Star Pork Mince
  • 1½ cups (225g) plain flour
  • ½ cup (90g) rice flour
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 2 tsp vegetable oil
  • 1 carrot, peeled, cut into matchsticks
  • 2 spring onions, cut into matchsticks
  • Sesame seeds, toasted, to sprinkle

Kimchi

  • ½ wombok (Chinese cabbage), finely shredded
  • ¼ cup (30g) sea salt flakes
  • 1 carrot, peeled, cut into matchsticks
  • 2 spring onions, ends trimmed, thinly sliced diagonally
  • 1 tbs fish sauce
  • 1 tsp ground chilli
  • 2 tsp caster sugar
  • 1 garlic clove, crushed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the kimchi, place wombok in a large heatproof bowl. Sprinkle with salt. Add 2 cups (500ml) boiling water. Set aside for 2 hours to soak. Drain. Refresh under cold running water. Drain well.
  2. Step 2

    Combine the wombok, carrot, spring onion, fish sauce, chilli, sugar and garlic in a large bowl. Place in the fridge overnight to develop the flavours.
  3. Step 3

    Heat a large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. Transfer to a bowl to cool slightly.
  4. Step 4

    Combine the plain flour and rice flour in a large bowl. Whisk the egg and 1½ cups (375ml) water in a small bowl. Add the egg mixture to the flour mixture and stir to combine. Stir in the mince and half the kimchi.
  5. Step 5

    Heat a little of the oil in a medium non-stick frying pan over medium heat. Pour ½ cup of the batter into the pan. Cook for 1-2 mins or until golden brown. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
  6. Step 6

    Divide the pancakes among serving plates. Top with some of the remaining kimchi and the carrot and spring onion. Sprinkle with sesame seeds. Serve immediately with remaining kimchi.

    Kimchi and pork pancakes

    Kimchi and pork pancakes
    • Serves4
    • Cook time40 minutes
    • Prep time8 hour 20 minutes, (+ 2 hours soaking & overnight pickling time)
    Ingredients
    • 200g Coles Australian 3 Star Pork Mince
    • 1½ cups (225g) plain flour
    • ½ cup (90g) rice flour
    • 2 Coles Brand Australian Free Range Eggs, lightly whisked
    • 2 tsp vegetable oil
    • 1 carrot, peeled, cut into matchsticks
    • 2 spring onions, cut into matchsticks
    • Sesame seeds, toasted, to sprinkle

    Kimchi

    • ½ wombok (Chinese cabbage), finely shredded
    • ¼ cup (30g) sea salt flakes
    • 1 carrot, peeled, cut into matchsticks
    • 2 spring onions, ends trimmed, thinly sliced diagonally
    • 1 tbs fish sauce
    • 1 tsp ground chilli
    • 2 tsp caster sugar
    • 1 garlic clove, crushed
      Description

      This spicy kimchi and pork pancakes recipe showcases the sumptuous flavours of Korean cuisine - and the family will love it.

      Method
      1. Step 1

        To make the kimchi, place wombok in a large heatproof bowl. Sprinkle with salt. Add 2 cups (500ml) boiling water. Set aside for 2 hours to soak. Drain. Refresh under cold running water. Drain well.
      2. Step 2

        Combine the wombok, carrot, spring onion, fish sauce, chilli, sugar and garlic in a large bowl. Place in the fridge overnight to develop the flavours.
      3. Step 3

        Heat a large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. Transfer to a bowl to cool slightly.
      4. Step 4

        Combine the plain flour and rice flour in a large bowl. Whisk the egg and 1½ cups (375ml) water in a small bowl. Add the egg mixture to the flour mixture and stir to combine. Stir in the mince and half the kimchi.
      5. Step 5

        Heat a little of the oil in a medium non-stick frying pan over medium heat. Pour ½ cup of the batter into the pan. Cook for 1-2 mins or until golden brown. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
      6. Step 6

        Divide the pancakes among serving plates. Top with some of the remaining kimchi and the carrot and spring onion. Sprinkle with sesame seeds. Serve immediately with remaining kimchi.