A MEAL YOU CAN MAKE

Kimchi pancakes

Crisp-edged, tangy cabbage pancakes with a simple dipping sauce.

About 37 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten and soya; ordinary kimchi may contain fish/crustaceans. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~425 kcal · 8g protein · 65g carbohydrate · 16g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Mix flour, cornflour and water just until combined. Fold in kimchi and spring onion. Mix soy sauce and vinegar for dipping; slice cucumber.

  2. Cook the first pancake

    Warm half the oil over medium heat. Spread half the batter thinly. Cook until the underside is golden, about 5 minutes, then turn with two spatulas and cook the other side until no wet batter remains.

  3. Cook the second pancake

    Repeat with remaining oil and batter. Four portions need more batches. Lower the heat and extend cooking if the outside browns before the centre sets.

  4. Check and serve

    Cut into pieces and serve hot with cucumber and dipping sauce. Check kimchi is vegetarian if needed.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  5. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 20 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Korean kimchijeon-inspired · vegetarian adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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