Kimchi vegetable pancake

So this is another great way to use up any left over vegetables you have in your fridge. I had such a random assortment, so this is by no means a traditional Korean pancake recipe. Its an adaptation of it. If you have spring onions you definitely want to use those as it'd add a really nice flavor once charred on the fry pan.

The kimchi is also a very polarizing taste so feel free to leave that out and make it just vegetables. I added it in because I thought, why not?

For the dipping sauce you can be super simple and dip the pancake pieces in sesame oil and salt, or use the dipping sauce from my crispy dumplings recipe - works just as well!

Prep time: 10mins

Cooking time: 15 mins

Serves: 4

Ingredients

1 small cabbage, finely sliced

1 medium carrot, grated

1/2 large zucchini, finely sliced

1/3 cup wood ear mushrooms, finely sliced

6 chives, finely sliced

1/2 red onion, finely sliced

1 cup all-purpose flour

1 cup water

2 tsp salt

1 tsp sesame oil

1 tsp white pepper

1/4 cup kimchi

1 pinch garlic powder

1 tbsp olive oil

Method

1. Slice and dice all your vegetables and put them into a bowl. Mix them together evenly.

2. Pour in your flour, then add the water in stages until it all comes together. Make sure its not watery. You want the consistency to be like a thick sauce.

3. Add the salt, pepper, and sesame oil and combine.

4. Heat the olive oil on a hot fry pan, then add spoonfuls of the mixture onto the pan, flattening the pancakes out so they are about 1/2 a centimeter thin and about 8-10cm in diameter. Too thick, and they won't cook all the way through.

5. Once browned on one side, sprinkle the top with the garlic powder and then flip over and repeat.

6. Keep doing this until all your mixture is finished.

7. Cut the pancakes into little squares, easy for eating in one bite, and dip into a sauce of your choosing.

Notes

• Other vegetables that would work well are spring onion, capsicum, Chinese cabbage, or English spinach.

• If you want to add seafood to this, you can also add sliced baby squid or baby prawns.

• These don't stay crispy in the fridge, so best to eat them when they're ready.