Mrs Oh's gluten-free high-protein pancakes using Cabbage & Celery Kimchi and Spicy Wombok Kimchi.
1/2 cup of Mung beans
2/3 cup of Plain rice
400g of Mrs Oh Fermentation kimchi
Cayenne pepper (optional)
Step 1: Soak 1/2 cup of mung beans and 2/3 cup of plain rice overnight.
Step 2: Drain mung beans and rice soaked overnight, and add 1/4 cup of filtered water in to a blender.
Step 3: Blend to a similar consistency as in the video below:
Step 4: Add approximately 400 grams of kimchi (strained of its juice) in to the pancake mix and stir together.
Step 5: Add oil on a pre-heated pan and spoon out your pancake mix thinly to your desired size.
Step 6: Cook on a medium high heat, using enough oil, until both sides are lightly brown with a crispy texture.
Step 7: Once the pancakes are cooked, place aside to rest and slightly cool before serving.
Step 8: Combine 2 parts soy sauce to 1 part vinegar. Add red onions, sesame seeds, spring onions and cayenne pepper (optional).