Korean kimchi pancake recipe
 A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal. Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt. 70g/2½oz plain flour1 tbsp cornflour½ tsp baking powderpinch sea salt1 large free-range egg yolk1 tbsp vegetable oil, plus extra for frying150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)1 large spring onion, trimmed and roughly chopped 70g/2½oz plain flour 1 tbsp cornflour ½ tsp baking powder pinch sea salt 1 large free-range egg yolk 1 tbsp vegetable oil, plus extra for frying 150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar) 1 large spring onion, trimmed and roughly chopped ½ tbsp soy sauce½ tsp rice wine vinegar½ tsp toasted sesame oilpinch gochugaru, or other red chilli flakes ½ tbsp soy sauce ½ tsp rice wine vinegar ½ tsp toasted sesame oil pinch gochugaru, or other red chilli flakes Method Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice. Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Recipe tips Gochugaru is a coarsely ground powder made from Korean red chillies. It is sold in Asian grocery stores and online, but if you can’t find it use regular dried chilli flakes instead.