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Kimchi pancake

Name: Kimchi pancake
Cook time: 25 min
Yield: 2

with Korean style vegetables and sesame sprinkle

Ready in around 25 mins

RECIPE FACT:

Did you know there are more than 180 different varieties of kimchi, with the most well-known one being cabbage kimchi.

Nutritional Info:

Energy: 2878kj (688Kcal)
Protein: 27g
Carbohydrate: 65g
Fat: 34g
Contains: Gluten, Egg, Soy, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND PANCAKE BATTER:

Peel and grate the carrot. Slice the root end off the bok choy and discard. Slice the stalks into 1 cm slices and the leaves into 3 cm strips. Break the eggs into a large bowl and lightly whisk with a fork. Add the grated carrot, kimchi, and pancake seasoning to the bowl and lightly mix.
2. TO PREPARE THE CHARRED EDAMAME:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and bok choy stalks, season with salt and cook for 2-3 mins stirring occasionally to create a char. Add in the bok choy leaves and cook for a further 1 min. Remove from the pan and place in a salad bowl, and cover to keep warm. Just before serving, add the mung beans to the bowl and half of the sesame soy drizzle, season with salt and pepper and toss to combine.
3. TO COOK THE KIMCHI PANCAKE:

Place the pan back over a medium heat with a generous drizzle of oil. To make 2 kimchi pancakes place half the mixture into the pan, flattening the mix out evenly onto the base of the pan with a spatula. Cover with a lid or tin foil and cook for 2-3 mins until the top has set. Gently flip and cook for a further 1-2 mins without the lid until golden and cooked through. Remove from the pan, cover to keep warm while cooking the remaining kimchi pancake.
TO SERVE:

Place kimchi pancakes onto plates and serve with a spoonful of Korean style vegetables on the side. Dollop with gochujang mayo and drizzle with remaining sesame soy drizzle.