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
- 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.
- 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.
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