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Episode 3: Korean Kimchi Pancakes with Dipping Sauce


Korean Kimchi Pancakes with Dipping sauce from My Kitchen Rules New Zealand

Anya & Emilie from My Kitchen Rules

Ingredients

Pancakes

  • Flour 40g (1/3cup)

  • Potato Starch 40g (1/3cup)

  • Baking soda 1/4 tsp

  • Salt 3-4 pinches

  • Carbonated soda 90g (1/2 cup)

  • Kimchi 300g

  • Korean leeks 1bunch

  • Extra virgin olive oil for frying

  • Spring onion for garnish

Dipping Sauce

  • Soy sauce 1/4 cup

  • Garlic 1 clove finely grated

  • Sesame oil 1 tbsp

  • Korean chilli paste (Gochujang) 1 tsp

  • Rice vinegar 1 tbsp

  • Roasted sesame seeds


Method

Pancakes

  • Pre-heat pan with oil on medium heat for about 4 minutes.

  • Combine flour, potato starch, baking soda and salt. Add soda water and mix well.

  • Chop your kimchi and leeks.

  • Pour a bit of the batter into the pan creating thin layers of 3-4 mini pancakes depending on size of your pan, making enough space in between each pancake.

  • Add sliced kimchi and leeks onto each batter circle while the batter is still wet. Be careful not to add too many ingredients, as the top and bottom layers will not stay together properly. Lightly press the vegetables into the batter with your spatula.

  • Drizzle the rest of the batter over the top of the vegetables. Cook for a minute.

  • Flip the pancakes and cook for another 3 minutes.

  • Remove from the pan, and serve with the dipping sauce and spring onion for garnish.


Dipping Sauce

  • Mix all ingredients together


Wine Match

Serve alongside a glass of punchy Ara Single Estate Sauvignon Blanc. Enjoy!


As seen on MKR New Zealand and TVNZ 2

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