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Quick Organic Kimchi Pancake (Appetizer)




15-20 minutes

Cook Time:

15 minutes



How To

  •  Crack 1 egg into a medium bowl. Add 1 tbsp. Organic Gold Kimchi from Kehoe’s Kitchen brine, 1 tbsp. soy sauce, and 1/4 cup water and whisk to combine.
  • Whisk in 3/4 cup plus 1 tbsp. flour.
  • Coarsely chop 1+1/2 cups Organic Gold Kimchi from Kehoe’s Kitchen, add to bowl, and stir to combine.
  • Thinly slice 4 scallions on a diagonal. Add half to batter: reserve remaining scallions for serving.
  • Heat 1 tbsp. oil in a medium nonstick skillet over medium-high. Drop 1/4 cupfulls of batter onto opposite sides of skillet (pancakes should be about 4″ in diameter, so you’ll probably only be able to cook 2 at a time).
  • Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer.
  • Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil: you should have 8 pancakes.
  • Add 4 tbsp. of Roast Capsicum Relish from Lang’s gourmet
  • Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.