Crispy Kimchi and Spring onion Pancakes

Ingredients for Crispy Kimchi and Spring onion Pancakes

• 2 cucharadas de salsa de soja baja en sodio

• 2 cucharadas de vinagre de arroz

• 1/4 teaspoons toasted sesame oil

• 1/2 teaspoons granulated sugar

• 1/2 teaspoons chopped dried red chilli pepper

• 1 teaspoon thinly sliced spring onion

• 130g de harina común

• 60g rice flour

• Sal kosher

• 1 huevo grande, batido

• 240ml cold seltzer

• 60ml kimchi liquid (reserved from draining the kimchi)

• 160g kimchi, drained and chopped

• 4 spring onions, thinly sliced, green and white parts separated

• 1 tablespoon chopped fresh medium-spicy red chilli pepper (such as Thai bird or cayenne)

• 3–60ml organic canola oil

In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chilli pepper, and spring onion with 2 tablespoons water and stir to combine. Set aside.

Preheat the oven to 149°C.

In a large bowl, combine the two flours, 1/2 teaspoons salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, spring onion whites, and fresh red chilli pepper and stir to combine.

In a large nonstick skillet over medium-high heat, heat 1/2 tablespoons of the canola oil until shimmering. Ladle about 120ml the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.

Remove the pancakes from the oven and slice into quarters. Garnish with the spring onion greens and serve with the dipping sauce.

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