Kimchi and millet pancakes
Looking for a brunch dish with a difference? This kimchi and millet pancake recipe combines the funky, umami-rich and sour flavours of Korean kimchi with millet, a gluten-free grain that's beloved for its bouncy texture. Be sure to check the ingredients list of your kimchi to see whether it contains fish sauce if serving to vegetarians.
Ingredients
- 100g of millet
- 175g of kimchi , 'mat' or chopped kimchi is what you want here)
- 1 tbsp of gochugaru , also known as Korean pepper powder
- 2 eggs
- 50g of potato starch, or cornflour
- 4 spring onions , finely sliced
- sea salt
- rapeseed oil, or another light oil
- coriander leaves , to garnish
Method
1
Boil the millet in 500ml salted water until tender (about 10 minutes). The water will boil off in the process, so top it up with water from the kettle if it becomes too dry. The aim is to have just millet and no water in the pan when done, but it can always be drained once tender too
2
Add the remaining ingredients (except the oil and sea salt) and mix well. Fry a small portion in a little oil and adjust seasoning to taste if you need to
3
To fry the pancakes, pour a couple of tablespoons of oil in a frying pan over a medium heat. Let the oil heat up then start adding your batter. I use about 2 large spoonfuls per pancake and shape it gently. They will naturally form an oblong shape and hold together
4
After a few minutes they should be nice and brown on the bottom (you can gently take a peek using a fish slice or spatula). At this point, turn them and continue cooking. They should take roughly 3 minutes on each side. Serve hot with a scattering of coriander
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Kimchi and millet pancakes
