Kimchi-Pancakes mit Sriracha-Mayo

Kimchi Pancakes with Sriracha Mayo

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

Sriracha Mayo:⁠
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.

Bon appetit!⁠

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