Kimchi is great as a side dish, but it’s also really delicious as a main ingredient. Take kimchi soup, for example. Or, these savory egg pancakes laced with kimchi, scallions and garlic, and served with sesame dipping sauce.
It’s important to supplement your diet with fermented foods and these savory pancakes are a tasty way to do it. Kimchi is just one of many fermented foods that can help build up an army of gut flora for you. These pancakes also use potato starch as an ingredient, a resistant starch that can feed gut bacteria. However, the starch is heated, which can negate its RS function. So in this case, the potato starch is mainly there to give the pancakes a crispy and chewy texture without using regular all-purpose flour.
If your taste buds aren’t ready for kimchi early in the morning, then serve egg and kimchi pancakes as an appetizer, or for dinner. The pancakes are so flavorful and filling that you don’t need to serve anything else with them. However, there’s nothing wrong with wrapping one around some ground or shredded pork if you’re so inclined.
Servings: 6 pancakes
Time in the Kitchen: 25 minutes
- 3 eggs
- 1 tablespoon potato starch (15 ml)
- 1/2 teaspoon salt (2.5 ml)
- 2 scallions, chopped
- 1 garlic clove, finely chopped
- 1 cup kimchi, chopped (about 10 ounces/285 g)
- 1 tablespoon kimchi juice (from the jar) (15 ml)
- 1/4 cup coconut aminos (60 ml)
- 1 teaspoon toasted sesame oil (5 ml)
- 1 scallion, chopped
Whisk the eggs. Slowly add the potato starch, whisking until smooth. The potato starch will be lumpy at first, just keep whisking and it with smooth out.
Stir in salt, scallions, garlic, kimchi and kimchi juice.
Coat the bottom of a non-stick skillet with melted butter over medium heat. Add ¼ cup of the batter. Use a spatula to nudge the edges of the egg back, so it doesn’t spread out too far. Use the spatula to move the kimchi around on the pancake, so it’s evenly spread out.
Cook the pancake 2 to 3 minutes, until the edges are firm and the bottom is lightly browned. Lift the pancake with a wide pancake turner and melt a little more butter in the pan. Flip the pancake over and put it back in the pan, cooking 2 to 3 minutes more until lightly browned, keeping an eye on the bottom so the kimchi doesn’t burn.
Continue cooking the pancakes, 1/4 cup of batter at a time. In-between scooping batter for each pancake, mix the batter so the potato starch doesn’t settle on the bottom of the bowl.
In a small bowl, whisk together the coconut aminos, sesame oil and scallions.
Serve the pancakes with the dipping sauce.