Kimchi Pancake Recipe with Sprout Slaw
by Chantelle Nicholson
4
60 minutes
Ingredients

Cauliflower leaf kimchi

  • cauliflower leaves, from 2 leafy cauliflowers
  • 2 garlic cloves, bashed and peeled
  • fresh ginger, one 15cm piece, peeled and grated
  • 2 tbsp of palm sugar, grated
  • 2 tbsp of Korean red pepper powder, or gochujang if unavailable
  • 3 tbsp of rice wine vinegar
  • 1 tbsp of table salt

Kimchi pancakes

  • 100g of plain flour
  • 1/4 tsp sweet smoked paprika
  • 1/2 tsp baking powder
  • 40g of rice flour
  • 1/2 tsp table salt
  • 1 tbsp of coriander, leaves finely chopped
  • 2 tbsp of vegetable oil

Brussels sprout slaw

  • 200g of Brussels sprouts
  • 1 lime, juiced and zested
  • 4 tbsp of sesame oil
  • 1/4 bunch of mint, leaves picked
  • 20g of peanuts, toasted and finely chopped
  • 1 tsp black sesame seeds
  • sea salt

To garnish (optional)

  • baby coriander leaves
  • violet flowers
Method
1
To begin, make the cauliflower leaf kimchi. Place all ingredients, apart from the cauliflower leaves, in the Vitamix and blend until a paste is formed. Using gloves, massage the paste into the cauliflower leaves. Place in a clean jar, cover with muslin or loosely with cling film and allow to ferment for 5 days
  • 1 tbsp of table salt
  • cauliflower leaves, from 2 leafy cauliflowers
  • 2 garlic cloves, bashed and peeled
  • fresh ginger, one 15cm piece, peeled and grated
  • 2 tbsp of palm sugar, grated
  • 2 tbsp of Korean red pepper powder, or gochujang if unavailable
  • 3 tbsp of rice wine vinegar
2
When ready to make the pancakes, measure out 180g of the kimchi and 40ml of the kimchi liquid. Add to the Vitamix, pulse into chunky pieces and set aside
3
To make the pancakes, mix the flour, paprika, baking powder, rice flour and table salt together. Make a well in the centre and add the kimchi, kimchi liquid, 50ml water and the coriander. Gently mix together until smooth, taking care not to over-mix or the pancakes will not be light and fluffy
  • 1/2 tsp table salt
  • 100g of plain flour
  • 1/4 tsp sweet smoked paprika
  • 1/2 tsp baking powder
  • 40g of rice flour
  • 1 tbsp of coriander, leaves finely chopped
4
To cook the pancakes, heat a little of the vegetable oil in a large, non-stick frying pan (Chantelle uses individual blini pans for neat presentation, but go with a regular pan for a more rustic finish). Drop teaspoonfuls of the pancake batter into the oil and cook for 2 minutes, or until bubbles appear on the top of the pancake and the underside is golden-brown. Gently flip over and cook for a further 1–2 minutes. Remove from the pan and place on kitchen towel. Repeat with the remaining batter, adding more oil when needed
  • 2 tbsp of vegetable oil
5
For the sprout slaw, peel and discard the outer layer of leaves from the sprouts then finely slice the rest. Mix the lime juice and zest and sesame oil together. Add to the sprouts and season well. Finish with the mint leaves, peanuts and sesame seeds
  • sea salt
  • 200g of Brussels sprouts
  • 1 lime, juiced and zested
  • 4 tbsp of sesame oil
  • 1/4 bunch of mint, leaves picked
  • 20g of peanuts, toasted and finely chopped
  • 1 tsp black sesame seeds
6
To serve, place one pancake on each plate and top with the slaw. Garnish with the micro coriander and violets if using