- For the kimchi:
- 1⁄2 red cabbage, roughly chopped
- 100 g green beans, trimmed and halved
- 4 T gochujang paste
- 3 T rice vinegar
- 2 T fish sauce
- For the pancakes:
- 180 g flour
- 1 T baking powder
- 1 t salt
- 1 T white sugar
- 1 1⁄4 cups milk
- 1 free-range egg
- 2 T sunflower oil
- frozen uncooked medium prawns 200 g, thawed, shelled and deveined
- For the miso mayo:
- 2 free-range egg yolks
- 1 t Dijon mustard
- 2 cloves garlic, minced
- 1⁄2 lemon, juiced
- 2⁄3 cup canola oil
- 1 T miso paste
- 1⁄2 t salt
To make the kimchi, mix the cabbage and green beans. Stir in the gochujang, rice vinegar and fish sauce, then massage using your hands for 2 minutes. Set aside.
Preheat the oven to 180°C.
To make the pancakes, sift the flour, baking powder, salt and sugar into a bowl. Mix in the milk, egg and oil until smooth. Add the prawns and 1 cup kimchi.
Heat a nonstick pan over a medium heat, then pour in 1⁄4 cup pancake batter and cook for 3 minutes on each side, or until golden brown. Transfer to the oven and cook for a further 5 minutes, or until cooked through. Repeat with the remaining batter.
To make the miso mayo, place the egg yolks, mustard and garlic in a bowl and whisk until foamy. Add a quarter of the oil, a drop at a time, while whisking. Once you have added a quarter, you can start adding the oil in slightly larger amounts.
After all the oil has been incorporated and the mixture has thickened, stir in the miso paste and season to taste.
Serve the pancakes with the remaining kimchi and the mayo.
Gochujang – a savoury, sweet and spicy red chilli paste – is one of the backbone ingredients of Korean cooking. Find it at Asian supermarkets and use it to add kick and depth of flavour to meat marinades, dipping sauces, soups, stews and kimchi. It’s potent – a little goes a long way!
I’ll never get tired of eating kimchi. It’s a Korean staple consisting of vegetables and salad ingredients that have usually been fermented for several days, but this version can be eaten immediately.