Kimchi Pancake

By: Olivia

Prepare the Pancake Batter: In a bowl whisk one egg and add milk. Chop up spring onions, kimchi, and (if you like extra spice) finely chop a chili. Make sure to save some spring onions for later to sprinkle on top. Combine flour, baking powder, spring onions, kimchi, gochujang, and the optional chili into the wet ingredients and mix until the batter has a thick, but still runny consistency, similar to a pancake batter.
Cook the Pancake. Heat a non-stick pan up to a medium-high heat with olive oil (can also use sesame seed oil). Pour batter onto the pan and spread out into a pancake shape. Wait 1-2 minutes until the pancake batter is brown and fully cooked through. Thicker pancakes may take a little longer to cook.
Serve the Pancake. Put pancake onto a plate and serve with feta cheese, dry seaweed, spring onions, and pre-pickled carrots.
To Make the Pickled Carrots: The recipe for pickled carrots is on the back of Obento Rice Wine Vinegar bottle. To make pickled carrots first thinly slice carrots. Then bring 200ml of water and rice vinegar to a boil. Stir in 1 tablespoon of salt and 2 tablespoons of sugar until dissolved. Pour the pickling juice in a jar with the sliced carrots (and optional chili). Leave to marinate for overnight to enjoy with your next kimchi pancake :)