August 9, 2018
- Yields: 2 Servings
1Heat 1 tbsp oil in a large non-stick pan and fry the spring onions and mushrooms for 5 minutes.
2Next add the flour, kimchi, mushrooms and spring onions to a large bowl and add the water. Mix well with a fork or whisk.
3Add the remaining oil to the pan and when hot pour in the kimchi batter. Use a spatula to smooth the batter around the pan and cook for 4 minutes. Slide on to a plate (this will help prevent the pancakes from falling apart) and then return the uncooked side to the pan and cook for a further 3 minutes
4Slide on to a board and sprinkle with the black sesame seeds. Cook the eggs fried or poached and serve on top of the pancake.