When Chef Sang Kim makes savoury Asian pancakes with the hosts of CTV’s ‘The Social’

Happy Pancake Day!

Watch the funny segment by clicking on the image.

screen-shot-2017-02-28-at-3-31-57-pm

And a simple, vegetarian kimchi pancake to share with your friends and family:

KOREAN KIMCHI PANCAKE RECIPE

(You can get these ingredients at any Asian supermarket ie. P.A.T, Galleria, TNT, Hmart etc.)

MAKES 6 PANCAKES

INGREDIENTS FOR BATTER:

  • 1 cup Korean pancake mix

  • 1 cup naturally-carbonated water

  • 1 cup kimchi (look for one with no fish sauce), thinly chopped

  • 1 egg yolk

  • 1 tablespoon mild gochujang (Korean chile paste)

  • 1 teaspoon coarse gochugaru (Korean chile flakes)

  • 1 scallion, sliced one inch segments, then cut lengthwise in half

  • Vegetable oil

INGREDIENTS FOR DIPPING SAUCE:

  • 3 tablespoons of Korean soy sauce for soup

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • Sprinkle coarse gochugaru on top

METHOD:

  • Combine all ingredients in a bowl, except for oil and dipping sauce ingredients

  • Refrigerate the bowl for 15 minutes

  • Add oil to skillet and set the burner to medium-high heat

  • When the oil begins to give off a nice sheen, ladle ½ cup of batter (enough for one pancake)

  • Bring the heat down to medium-low and fry for 4-5 minutes until golden-brown on the edges

  • Flip the pancake over and fry for another 3-4 minutes (longer if you like it crispy)

  • Repeat with remaining batter ie. slick with oil, heat up, batter, heat down etc.

  • Place finished pancake on a plate lined with a paper towel (to remove the excess oil) and cut into any shape you like.

  • Serve with dipping sauce

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