I love turnips - they are mustardy, peppery and so tasty. They complement the kimchi flavour so well in these pancakes - they are high in fibre too! It’s a great recipe to learn for the new year as it’s a quick, easy, healthy lunch and incorporates fermented foods which, as you probably know from Absorb, are great for your gut and offers stronger immunity in the winter season. There’s so many recipes for kimchi online, and Absorb have their own too (I use Maangchi’s) if you want to make it yourself or learn more from one of their workshops or you can use shop bought. Enjoy!
Ingredients (Recipe makes around 8 small to medium pancakes)
200 grams kimchi chopped finely (with juice)
200 grams / roughly 2 turnips grated or mooli
4 spring onions chopped finely
1 cup flour / buckwheat flour for gluten free
1 cup water
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Oil for frying the pancakes in
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3 tablespoons mayonnaise of choice
2 tablespoons kimchi juice
*Optional fried egg
Coriander to garnish
Method
~Finely chop the spring onions, the kimchi (keeping any juices) and grate the turnips.
~Add the kimchi, spring onions and turnips to a large mixing bowl and stir through the flour and the water.
~Heat 1 tablespoon of oil in a pan over a low to medium heat. Then add ½ cup of the kimchi pancake batter.
~Cook for 4 minutes on one side and then drizzle more oil on the pancake and flip to cook on the other side for 3 minutes.
~Mix the kimchi juice with mayonnaise to make a quick drizzle.
~Serve the pancake with a the drizzle, fried egg, salad and coriander.
Pancakes are best cooked and served straight away.
Recipe by Becky @onlylovekitchen