Hobak Kimchi Pancakes

In the Western world, when we think pancake we think breakfast + sweet. This tyranny should end. Enter the Korean pancake (jeon), a ubiquitous side dish (banchan) that is generally made with some kind of vegetable or pickle, often with mung beans, and sometimes with a little seafood. Make them as pikelets or bigger pancakes and serve with Secret Weapon Soy as a dipping sauce, great as a side dish or a light lunch.

Ingredients:

• 1 cup of Hobak Pumpkin Kimchi

• 2 Spring Onions Chopped

• 1 cup of Flour

• 1/2 cup of Rice Flour

• 1 cup Iced Water

• 1 Beaten Egg

• (optional) Big Handful of cubed Cheese - i.e. mozzarella for a good stretch

• 1 big pinch of Gochugau (Korean chilli powder)

• 2 tbsp Oil for frying (Confit Spice Oil will add depth)

• Secret Weapon Soy, Hot Fermented Honey, Roasted Sesame Chilli Oil & a splash of Black Vinegar for dipping

Method:

1. Combine flours, water, & egg & mix until smooth

2. Add Spring Onions, Kimchi, & optional Cheese

3. Heat oil in frypan on medium-high, swirl around to coat evenly

4. Spoon in your batter, and spread with a spoon to your desired size

5. Fry until bottom is browned approx 4 minutes

6. Flip and repeat

7. Remove from pan and serve with dipping sauce