Korean Style Kimchi Pancake (Sourdough Discard)

by - August 05, 2021

Korean Pancake (Sourdough Discard)

Korean Pancake (Sourdough Discard)


My hubby has been making Korean style pancakes quite often and I never thought of asking him to use the sourdough discard until recently. I suggested it to him and he was quite hesitant at first but he tried it and it works really well.  We all love it.  

He normally makes Korean style pancakes without measurements and just throws it  together, adding ingredients till it feels right to him. For this recipe though, we measured what he threw in. We are not sure if we can regard this as strictly Korean as it may deviate from standard recipes of what is included in a Korean pancake? You may vary the vegetables used, add seafood, or just use spring onions and Kimchee - we usually just grab whatever is suitable out of the vegetable drawer. The trick is to cut everything so that it cooks fast enough with the pancake batter. Feel free to experiment and change things up for a delicious savoury treat.

I am just really happy to find another delicious way to use my sourdough discard... 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


RECIPE - Korean Style Kimchi Pancake (Sourdough Discard)

INGREDIENTS:

230g sourdough discard
2 Tbsp potato starch
150g kimchi, sliced
1/2 yellow onion, sliced
1 small carrot (around 50 - 60g), julienned
85g cabbage, julienced
2 spring onion (green part only) cut into 1.5"- 2" lenght
1 button mushroom, sliced
1 red chilli, sliced
Salt and pepper to taste
2 - 3 Tbsp cooking oil

Dipping Sauce:
2 Tbsp light soy sauce
1 1/2 Tbsp drinking water
2 tsp vinegar/lemon juice
Pinch of Gochugaru (Korean Chilli Pepper) (or other chilli pepper spice)
1 tsp toasted sesame seeds
Optional - green onions, cut chilli 

Utensil:
Large non-stick skillet (about 10.5 inch)

METHOD:
  1. In a mixing bowl, combine all the cut vegetables except chilli and mushroom.  Then add sourdough discard, potato starch, salt and pepper to taste.  Stir well.  
  2. Heat cooking oil over medium heat in a skillet.  Pour the batter mixture into the skillet, and spread evenly. Spread cut mushroom and chilli on top.
  3. Turn to low-medium heat.  Cook until the bottom lightly brown about 3 to 4 minutes.
  4. Flip (turn over) the pancake, add slightly more oil and continue to cook for another 2 - 3 minutes or until it is nicely brown and crispy. Turn up the heat for final crisping up.
  5. Flip again and transfer the pancake to a round serving plate.
  6. Combine the dipping sauce ingredients in a small bowl.  Serve with the pancake.


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3 comments

  1. Hi YL, can you share the what are the substitute ingredients if no sourdough discard?
    Thanks
    Christine

    ReplyDelete
    Replies
    1. Hi Christine,

      You can replace the sourdough starter with 115g of plain flour and 115g of water. But, please do not add water all at one time.

      Cheers & happy cooking :)

      Delete

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