Piquant chilli-flavoured Kimchi Pancakes with seasonal chopped sweet spring onions served with a rice vinegar toasted sesame dipping sauce.
Gorge on something soft and spongy and allow your senses little by little to gasp for hot air.
Make this:
- When you’ve had a heavy night and on the wagon in the morning and want a fulfilling brekkie to awaken those senses
- When you’re yearning for a Far Eastern brekkie and a full English won’t cut it
- When it’s the weekend and only a brunch that’s substantial and satisfying will cut the grade
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- For the pancakes
- 200g kimchi
- 120ml filtered water/kimchi water
- 30g almonds
- 150g millet
- 1tsp salt
- 50g rice flour
- 1 bunch spring onion, chopped
- Extra virgin olive oil for frying
- For the dipping sauce
- 2tsb rice vinegar
- 2tsb soy sauce
- 2tsb sesame oil
- 1tsp raw unrefined cane sugar
- 1tsp sesame seeds, toasted
Instructions
- In a high-speed blender grind the millet, almond and salt. Add the kimchi and filtered water and liquidise.
- Transfer the kimchi mixture to a large mixing bowl. Whisk in the flour until the batter has a smooth consistency. Cover with cling film and leave the batter over. Season to taste further if necessary.
- The following day, add chopped spring onion to the batter.
- Toast the sesame seeds and set to one side.
- To make the dipping sauce, whisk together the rice vinegar, soy sauce, sesame oil and roasted sesame seeds. Set to one side.
- Heat the oil over a medium heat in a frying pan swirling the oil so that it coats the bottom and sides.
- Pour the batter into the pan, spreading to form a thin layer. Cook the pancakes until golden brown on each side. This should take about 3 to 4 minutes each side.
- Serve the Kimchi pancakes with the dipping sauce.
