Hot and sour aubergine with sticky rice
Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar
Kimchi jeon (spicy kimchi pancakes)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 large pancakes
Skip to ingredients
- 175g self-raising flour
- 2 tbsp kimchi liquidfrom the kimchi jar
- 200g fermented cabbage kimchidrained and finely chopped
- 100g pork mince
- 1 tbsp gochugaru(Korean red pepper flakes), or 1 red chilli, thinly sliced
- 3 tbsp vegetable oil
Nutrition: per serving
- kcal604
- fat24.1g
- saturates3.5g
- carbs73g
- sugars4.2glow
- fibre7.5g
- protein20.1g
- salt4.5g
Method
step 1
Put the flour in a large bowl. Add 200ml of ice-cold water along with the kimchi liquid and whisk until a smooth batter. Mix in the kimchi, pork mince, gochugaru or red chilli, plus ½ tsp salt with a wooden spoon, making sure to break down the lumps of minced pork.
step 2
Heat 2 tbsp of the vegetable oil a large, non-stick pan over a high heat. Ladle the pancake mixture into the pan, then use the back of the ladle to smooth it out into a thin, even layer. Reduce the heat to medium-high. Fry for 2-3 mins or until the top of the pancake looks cooked and the sides start to crisp.
step 3
Slightly lift the side of the pancake with a spatula and add the remaining oil underneath it – shake the pan a little to better distribute the oil. Flip or turn over the pancake and press down on it to ensure that it’s thin and crispy. Fry for 2 mins.
step 4
Flip once more and continue to press down with the spatula. Fry for another 30 seconds. Drain on kitchen paper and set aside to keep warm. Repeat the process with the remaining batter to make a second pancake. Serve as they are or cut into bite-sized pieces, if you prefer.
