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
1/2 wombok (Chinese cabbage), finely shredded
1/4 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
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Method
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.
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.
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.
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.
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.
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.
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
1/2 wombok (Chinese cabbage), finely shredded
1/4 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
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.
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.
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.
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.
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.
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.
