Kimchi pancake with goat's cheese and cucumber

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.

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp vegetable oil
• 1 cucumber
• 100 g crumbly goat's cheese

Batter

• 3 spring onions, thinly sliced
• ½ cup kimchi, roughly chopped
• 150 g (½ cup) plain flour
• 1 tbsp fish sauce
• ½ tsp sugar

Sauce

• 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

Instructions

1. For the batter, place all the ingredients in a bowl and stir in 125 ml (½ cup) water until just combined.
2. For the sauce, combine all the ingredients and place in a dipping bowl.
3. 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.
4. Cut the cucumber into julienne (or use a shredder) and place on top of the pancake. Crumble over the goat cheese and serve.

 

Photography by Adam Liaw.

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Cook's Notes

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.