Kimchi Pancakes and Salad

Ingredients

• 300grams Kimchi
• 1 handful of bean sprouts
• 200gram sliced tofu
• Handful spinach
• 6 spring onions (chopped)
• 200grams flour
• 4 tablespoon soy sauce
• 2 tablespoons sesame oil
• 1 table spoon Obento Rice Wine Vinegar
• 1 teaspoon Sesame seeds

Method

1. Combine flour with drained Kimchi, 200gram water, bean sprouts, chopped spring onion and tofu in a large bowl. Mix until batter forms
2. Create a pancake and cook in oil until brown on each side. Makes around 5 large pancakes
3. To make the sauce blend soy sauce, rice wine vinegar and sesame oil together along with 1 teaspoon sesame seeds
4. Chop spinach and combine with spring onions and sauce for the salad. Serve on the side of pancakes. Voila

Product used in recipe

• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR