On our must-try list for ages: kimchi pancakes. And wow - what an umami flavor bomb! Crispy on the outside, juicy on the inside, slightly spicy and very tasty! Made ultra fast.
Heart, what do you want more? Of course, more kimchi pancakes! Ok, here's the recipe.
About 6-8 pieces
200 g SUUR Kimchi-Style Kraut or SUUR Classic Kimchi, roughly chopped (plus more for serving)
60 g spelled flour 1050
30 g whole grain rice flour
1 tablespoon starch (heaped)
1 tsp no fish sauce or soy sauce
2 spring onions, cleaned and cut into rings
approx. 160 ml sparkling water
Spring onions for serving
Soy sauce for dipping
(steamed) coconut oil for frying
100 g soy quark (unsweetened)
50 g cashew butter
100 ml soy milk
1-2 teaspoons medium hot mustard
1 tbsp white wine vinegar
approx. 1 tbsp rice syrup
1 (fermented) garlic clove
2-4 tbsp Sriracha (alternatively chili sauce plus maple syrup to taste)
For the sriracha mayo, beat all the ingredients except salt, pepper and sriracha in a blender or with a hand blender until thick and creamy. Season with salt and pepper and stir in the sriracha. Set aside
Mix the flour, rice flour, starch, no fish sauce with the sparkling water in a bowl. Fold in the spring onions and kimchi.
Let the dough rest for 10 minutes.
Heat coconut oil in a pan and place small pancakes (approx. 1-2 tablespoons of batter) in the pan. Fry the kimchi pancakes on both sides over medium-high heat.
Serve pancakes with spring onion rings, kimchi herb, soy sauce, and sriracha mayo. Since the herb is heated in the pancakes, live fermentation cultures are no longer preserved. So feel free to enjoy an extra portion.