Ingredients
6 total- 90g Buchim garu (Korean pancake mix)
- 90g tempura flour
- 225g ripe cabbage kimchi, drained and finely chopped, plus 60ml of the kimchi juice
- 2 salad onions, split lengthways and cut into 2.5cm slices
- 125ml vegetable or other neutral oil, for frying
- 180g plain pork sausages, casing removed, or loose sausage meat
Method
4 stepsStep 1
In a medium bowl, stir together the pancake mix, tempura flour, kimchi, kimchi juice, salad onions, 2 pinches of sea salt and 175ml water until just combined into a lumpy batter. Do not overmix.
Step 2
In a 20cm wide non-stick pan, heat 1 tbsp of oil over a medium-high heat and add the sausage meat. Break it up into small pieces and cook for about 4 mins until brown. Drain off the excess oil, add the sausage to the batter and mix until combined.
Step 3
Add 3-4 tbsp more oil to the pan and pour in half of the batter. Cook for 3-4 mins until golden brown on the base. Flip the pancake and press down firmly with the back of a non-stick spatula. Add 2-3 tbsp more oil around the edges of the pancake and continue cooking for about 3 mins more, or until the other side is golden brown, making sure to gently and firmly press the pancake down.
Step 4
Transfer to a wire rack or a plate lined with kitchen towel to soak up the excess oil. Repeat with the remaining batter, adding more oil as needed. Transfer to a platter and serve immediately.