Ingredients

1 cup white radish kimchi, drained and chopped
1/2 cup reserved juice from kimchi
1 cup spelt flour
2 eggs
1 green onion, chopped
1 tablespoon rice bran oil
Salt to taste
1 tablespoon rice vinegar
1 tablespoon reduced salt soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Korean chili pepper flakes (optional)
2 tablespoons toasted sesame seeds

Method

Step 1 In a medium sized bowl, combine the kimchi, kimchi juice, flour, eggs, green onion and a pinch of salt.
Step 2 In a large frying pan, heat vegetable oil. Spoon about 1/4 cup of batter at a time into the pan. Cook pancakes for 3 to 5 minutes per side or until golden brown and cooked through.
Step 3 In a small bowl, combine the rice vinegar, soy sauce, sesame oil, chili pepper flakes and sesame seeds. Serve as a dipping sauce with the pancakes.

Tip

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes. Look for it in the international aisle of the supermarket or Asian grocers.

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