Kimchi, with its slightly tangy, slightly spicy flavour makes the perfect base for a pancake batter. The goat's cheese helps to balance it out with the impossible creaminess.
- 2 tbsp vegetable oil
- 1 cucumber
- 100 g crumbly goat's cheese
- 3 spring onions, thinly sliced
- ½ cup kimchi, roughly chopped
- 150 g (½ cup) plain flour
- 1 tbsp fish sauce
- ½ tsp sugar
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sugar
- ¼ tsp Korean chilli powder
- 1 tsp sesame oil, plus a little extra for cooking
- ¼ tsp toasted sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the batter, place all the ingredients in a bowl and stir in 125 ml (½ cup) water until just combined.
- For the sauce, combine all the ingredients and place in a dipping bowl.
- Heat a 22-cm frying pan over medium heat and add the oil. Pour the batter into the pan and reduce the heat a little. Fry for about 3 minutes or until the batter is set and the base browned. Flip the pancake and cook for another 2 minutes, drizzling a little sesame oil around the edges to help it cook. Transfer to a serving plate.
- Cut the cucumber into julienne (or use a shredder) and place on top of the pancake. Crumble over the goat cheese and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.