Kimchi pancake recipe

Kimchi pancake recipe

Closer to an omelette than a traditional pancake, this recipe is incredibly simple to make.

While kimchi pancakes are traditionally eaten as a starter or snack, you could also serve them as a light lunch or a spicy and savoury breakfast dish.

Ingredients

  • 2 eggs (we recommend British Lion)
  • 50 g shitake mushrooms
  • 1 small clove garlic, sliced
  • 2 tsp soy sauce
  • 1 tbsp vegetable oil
  • 2 spring onions (scallions), chopped
  • 1 quarter courgette, thinly sliced
  • 3 tbsp kimchi
  • 2 eggs (we recommend British Lion)
  • 1.8 oz shitake mushrooms
  • 1 small clove garlic, sliced
  • 2 tsp soy sauce
  • 1 tbsp vegetable oil
  • 2 spring onions (scallions), chopped
  • 1 quarter courgette, thinly sliced
  • 3 tbsp kimchi
  • 2 eggs (we recommend British Lion)
  • 1.8 oz shitake mushrooms
  • 1 small clove garlic, sliced
  • 2 tsp soy sauce
  • 1 tbsp vegetable oil
  • 2 spring onions (scallions), chopped
  • 1 quarter courgette, thinly sliced
  • 3 tbsp kimchi

Details

  • Cuisine: Korean
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 1

Step-by-step

  1. Heat two small frying pans on a high heat.  Add 1 tsp of oil to a pan then add the garlic and mushrooms. Fry for 2 minutes until they take on some colour, then season with a little soy sauce and set to one side.
  2. Add the remaining oil to the other pan. Add the spring onions (scallions) and courgettes and cook for 1 minute then pour in the eggs. Reduce the heat and allow them to set for 2–3 minutes. Spoon the kimchi onto the pancake. Serve on a warm plate and spoon over the warm mushrooms.

This recipe is courtesy of eggrecipes.co.uk.

You might also like:

Cheese and broccoli pancakes

Spinach and tomato florentine pancakes

Kimchi fried rice

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.