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Jessie Spiby's Kimchi Pancakes

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Adelaide chef and fermented food fan Jessie Spiby shares this recipe for kimchi pancakes ahead of her Friday night masterclass at Ferment the Festival.

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“My love of fermented food is something that only continues to grow and grow,” says Spiby, a finalist in the 2015 series of TV’s MasterChef who now has her own catering company Jessie Does Food.

“Aside from all the wonderful health benefits, the fact that fermented food just tastes so damn good is essentially what keeps me going back for more.

“People often ask me what they can do with their kraut and kim chi. This tasty little kimchi pancake recipe is truly maximum reward for almost next to no effort. It’ll have everyone enjoying kimchi (even the kids) and it is perfect as an entrée or side dish.”

Spiby will be showing how to make this recipe, along with kraut dumplings and kimchi butter, at a masterclass on Friday, October 20, at Ferment the Festival (details here).

Kimchi Pancakes

Makes 4 pancakes
Prep time: 10 mins
Cook time: 10-15 mins

Ingredients

1 cup kimchi
½ cup kimchi liquid, top up with water if needed
¼ cup rice flour
¼ cup plain flour
½ tsp quality salt flakes
2 spring onions
Neutral oil (such as grape seed, rice bran or vegetable) for frying
To serve:
3 tbs soy sauce / tamari
3 tbs black vinegar (rice vinegar if you can’t get black vinegar)
1-2 tbs spring onions finely sliced, optional
½ tsp Gochugaru (Korean chili powder) or fresh chilli, optional or add to taste

Method

Drain the kimchi, reserving the juice. Top up the juice up with water if you need to, to get half a cup of liquid. Roughly chop your kimchi into small pieces and set aside.

Slice the white parts of the spring onions finely, then slice the green parts into halves and then into 10cm lengths; set aside.

In a large bowl mix the plain and rice flours, salt and kimchi liquid / water and leave to rest for about 5-10 minutes. This allows the batter to relax and absorb the liquid.

Heat a large frypan (non-stick if you have one) over medium to high heat. While the pan is heating up stir through the white parts of the spring onions and chopped kimchi into the resting batter. Then mix all the ingredients together for the dipping sauce and set aside.

Once the pan is hot, add a splash of oil. Spoon about a quarter of the mixture into the pan and using the back of the spoon or a spatula spread out the batter into roughly a 15cm circle. Cook until the bottom is crispy and golden, around 2-3 minutes.

While the base is cooking, lay out the green spring onion ribbons on top to create a lined pattern. Flip pancake and cook for about 2 minutes on the other side, or until crispy. Remove and drain on a clean tea towel.

Repeat with the remaining mixture, adding oil when necessary.

Serve warm, with the dipping sauce. Enjoy!

Notes: For our gluten-free friends – substitute for any GF flour blend for all-purpose flour, such as sorghum flour. For our vegan friends – be sure to use vegetarian kimchi.

Ferment the Festival will take place from this Thursday until Sunday at Rundle Park.

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