Instructions

Follow the steps and taste along the way.

1. Prepare the vegetables

   Finely chop the kimchi, thinly slice the spring onion, and coarsely grate the carrot.

   

2. Mix the batter

   In a bowl, whisk the rice flour, 100 ml water, and eggs into a thick, smooth batter. Stir in the prepared kimchi, spring onion, and carrot.

   

3. Mix the sauce

   In a small bowl, stir together the soy sauce, lime juice, sugar, and 10 ml water until the sugar dissolves.

   

4. Fry the pancakes

   Heat half the rapeseed oil in a pan about 24 cm in diameter over medium-high heat. Pour in half the batter and spread it into a pancake about 18 cm in diameter. Cook for 3 minutes, until the underside is golden and the edges are set, then flip and cook for another 3 minutes. Use the remaining oil and batter to make the second pancake in the same way.

   

5. Finish and serve

   Divide the pancakes between plates, sprinkle with sesame seeds, and serve hot with the lime sauce. The tart lime balances the saltiness of the kimchi and soy sauce.