Korean Vegetable Pancakes

Step 1

1.Preheat oven to 150C/300F.

Step 2

2.For the dipping sauce, combine the ingredients in a bowl and set aside until ready to serve.

Step 3

3.For the pancakes, combine the flour, potato starch, baking powder and salt in a large bowl. Mix until well combined. Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined. Then fold through the kimchi, kimchi juice, vegetables and two-thirds of the spring onion.

Step 4

4.Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. You’ll need to do this in batches, so transfer cooked pancakes to a baking tray, season with a little more salt and keep warm in the oven while you cook the rest.

Step 5

5.Sprinkle with remaining spring onion. Serve with dipping sauce.