As usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox. I much prefer to cook with it than eat it raw - it brings a deliciously savoury, saline twang to everything it touches. Hopefully, we’ll soon have our own version from the deli counters but, in the meantime, here is an idea from Serious Eats.
In a large bowl, stir together the plain flour, rice flour, water and egg; the mixture should be the consistency of slightly lumpy pancake batter. Stir in the chopped kimchi, scallion segments, prawns and salt. Add a little more water if needed. Set batter aside.
Preheat oven to its lowest heat setting. In a large frying pan, heat about 1 tablespoon oil over medium-high heat until shimmering. Put a heaped tbsp of batter into the pan and spread it with the back of the spoon. Repeat until pan is full but not crowded.
Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip pancakes, add a little more oil, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
Arrange cooked pancakes in a single layer on a baking sheet and keep in warm oven until ready to serve. Serve whole or cut into wedges, garnished with more chopped spring onions and with a dipping sauce (soy sauce, rice vinegar, a dash of toasted sesame oil, honey to taste and toasted sesame seeds). Alternatively use sweet chilli dipping sauce.