This quick and easy pancake is a mashup loosely based on the classic kimchi pancake “Kimchi Buchimgae” and the Japanese Okonomiyaki with toppings! Using Yumchi’s kimchi and Miso Tasty’s miso paste of course!
50ml of water to get the flour to a consistency that coats the back of a spoon, or if you have experience making pancakes, then to an American pancake consistency
pinch of salt
1 spring onion, finely chopped
Japanese mayo mixed with equal parts of miso paste
2 pinches of ground nori seaweed
In a small bowl, simply mix together the flour, egg, miso and water to create the pancake batter, depending on how large your egg is, you may need to vary the amount of water slightly to get the thick custard-like consistency.
Finally add the spring onions and the kimchi.
In a large frying pan, heat up 2 tbsp of oil or butter, and then pour all the batter into the pan, using a spatula to keep the sides nice and even. Fry for 3-4 minutes on each side until golden, then serve immediately.
Decorate with toppings of your choice – we love miso paste and ground seaweed for an okonomiyaki inspired pancake.
Serve with salad or as a side dish to a main meal.
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