Cooking School Sneak Peek: Kimchi Sourdough Pancake

Kimchi Pancake Recipe

Kimchi Sourdough Pancake

This recipe, courtesy of Chef Paul Niddrie, has quickly become a house favourite at Essential Ingredient Newcastle. We feature this in our Korean Banquet and Duck Masterclasses (with the addition of confit duck leg!).  The sourdough discard is courtesy of Baker Kelly Syms who runs our Art and Science of Sourdough class. In Paul’s own words –

“This is a delicious creation that came about as a midnight snack. It is designed to be made from sourdough discard. The left-overs from making a loaf of bread, mixed with all of the delicious things!”

Ingredients

Serves 2
1 cup liquid sourdough discard
½ TSP baking powder
Salt View
1 cup kimchi, drained
¼ cup kimchi juice (optional)
2 green onions, thinly sliced
2 TBSP gochujang View
1 TBSP sugar
1 TSP fish sauce View
Neutral oil for frying
1 egg yolk
2 TSP rice wine vinegar View
2 TSP soy sauce View

Method

For the Dipping Sauce:

  1. Place yolk in a bowl and spoon over the soy sauce and rice wine vinegar.
  2. Cover and leave for approximately 40 minutes to cure and marinate.

For the Kimchi Sourdough Pancake:

  1. Combine the sourdough discard, fish sauce, gochujang in a large bowl.
  2. Mix the sugar, salt and baking powder into the bowl, then fold in the kimchi and sliced green onions. If the consistency of the mixture is too thick add a dash of the reserved kimchi juice – but remember, the thicker the batter the more crispy your pancake will stay after frying.
  3. Preheat a non-stick pan on a medium-high heat, then add the oil into the pan.
  4. To make one large pancake for sharing, pour your batter evenly into the pan, helping it settle evenly with a spatula if need be.
  5. Only flip the kimchi pancake once the edges are crispy and the middle is nearly cooked through. The edges of the pancake will turn quite dark in colour – but don’t worry, this will be the best part! Use two spatulas if the pancake proves too difficult to flip with just the one.

To serve:

  1. Once the sourdough kimchi pancake has turned crispy and golden brown on the other side, remove it from the pan and place onto a chopping board or serving platter.
  2. Slice the pancake into wedges.
  3. Generously spoon the dipping sauce all over the pancake.
  4. Serve with extra smoked soy sauce and rice wine vinegar for even more sauciness, and enjoy!

Our store (located in The Junction Fair) is home to Newcastle’s premier cooking school that offers classes in a variety of cooking genres and techniques, led by local guest and celeb chefs, cooks and TAFE teachers alike. Click here for more information on the Cooking School at The Essential Ingredient Newcastle or call 4926 1991 to book tickets to our classes over the phone.

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