Kimchi Curry Pancakes - Easy Korean Food

Classic Kimchi Pancakes with a curried twist. My mother's recipe, my father's favorite Korean snack. Light and crispy with a beautiful marriage of kimchi and curry, it's a match made in Heaven.

Ingredients

Unbleached flour 1 Cup (16 tbs)
Sweet rice flour 2 Tablespoon
Salt 1 Pinch
Water 1 Cup (16 tbs)
Fermented kimchi 1 Cup (16 tbs) , chopped, drained
Curry powder:
Ginger 1/2 Teaspoon
Cumin 1/2 Tablespoon
Coriander 1/2 Tablespoon
Turmeric 1/2 Teaspoon

Directions

MAKING:

1. In a bowl, whisk the flour, sweet rice flour, salt and all the curry powder.

2. Stir in the water then add in the kimchi. Don't over mix or this will produce a dense pancake.

3. In a well oiled pan, slicked with a high heat oil {like coconut, canola, grapeseed, veggie, etc}, pour in c of batter {to make approximately 6 pancakes}.

4. Only flip when each side is crisp and golden brown.

SERVING:

5. Serve immediately. Enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 227Calories from Fat 9

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 351 mg14.63%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2 g8%

Sugars

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet