- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
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
- 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.
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.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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