Korean Kimchi Pancake with Fried Egg

Ingredients

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

• Cabbage, kimchi

  ½ cup or 75g

• Egg, fried

  Whole, cooked

  1 large or 46g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

Directions

1. Add ½ cup flour, ½ tsp salt, ½ cup water and mix it well with a spoon. Add in kimchi and mix well.
2. Heat a sauté pan over medium and place about 2 tbsp vegetable oil. Once hot, pour the batter on to the pan.
3. Spread the batter evenly and thinly to make a large circular pancake.
4. Cook another minute until the bottom turns light golden brown and crispy.
5. Note: keep pressing it down with a spoon or spatula while cooking
6. Flip pancake.
7. Add more vegetable oil if you want to make it more crispy. Cook for 1-2 minutes.
8. Transfer the pancake to a large serving plate and enjoy with a fried egg and soy sauce!

Similar Foods

• Eggplant Mushroom Tacos with Cucumber Slaw and Kimchi Cream
• Broccolli Hash with Fried Egg
• Shaved Asparagus Salad with Fried Egg
• Fried Eggs with Bacon and Radish
• Eggs Fried On Tomatoes With Tuna
• Chorizo Burgers with Fried Eggs and Onions