oat flour kimchi pancake
i have a deep love for kimchi/fermented vegetables. i also became a little obsessed with korean culture about about a year ago when i watched a munchies documentary on mukbang that spiraled into a youtube black hole of all things korean including live snail facials (alison you know what i am talking about). i'm actually going to new york to see my favourite people in may and happen to be flying with korean air and get to stop in seoul for a few hours! YES. and supposedly korean air is famous for its bibimbap??
recently on our trip to singapore we ate at a korean restaurant and i tried a kimchi pancake also known as kimchijeon. it was so delicious. savoury, crispy and satisfying. i ordered mine with a melted singles cheese slice on top. so weird. but it's a thing.
one day at home i found myself craving a kimchi pancake! as i didn't have flour, i decided to try it with ground up oats instead (this is normally how i make my banana pancakes). they turned out so good, that it has become a regular meal in my life. i used ghee instead of oil to cook it in. so all in all, my pancake ended up being pretty healthy, fermented veg, oat fiber and healthy fats.
i highly suggest it for an easy breakfast, lunch or dinner. i make a big one, slice it and share it with anders, served up with some dipping sauces and chopsticks :o ! i imagine a fried egg on top would be ridiculous.
INGREDIENTS (2 serves)
- 1 cup kimchi chopped up
- 1/2 a cup of organic oat flour (i just blend oats in my nutribullet)
- fresh chives or spring onion
- 1/2 tsp himalayan sea salt
- 1/2 tsp raw sugar
- 1/4 cup cold water
- 3 tbs kimchi juice (or water if your kimchi isn't juicy enough)
- 2 tbs of ghee for cooking (here is my homemade ghee recipe)
- toasted sesame seeds and chives for garnish
mix all ingredients apart from the ghee in a bowl. turn pan on medium heat and add your ghee. make sure it's really hot before adding your batter, flattening and evening out with a spoon. cook for about 1-2 minutes on each side or until golden and crispy.
* i make an optional dipping sauce to serve with this dish by mixing a little organic tamari, sesame oil, fish sauce, rice wine vinegar and fresh chilli.
bon appetit! xx