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Kimchi and crab pancake with banchan

This pancake is served as a shared meal with a series of traditional banchan, or side dishes.

You'll need

400 gm dried, split, shelled mung beans, soaked in cold water for 4 hours, drained (see note) 2 tbsp chicken stock or water 200 gm cabbage kimchi, squeezed to extract liquid, finely chopped 2 spring onions, finely chopped, plus extra to serve ¼ cup (loosely packed) coriander, finely chopped 2 tbsp gochujang (see note) 1 tbsp soy sauce 1 garlic clove, crushed 1 tsp sesame oil To season: sesame salt 250 gm picked blue swimmer crab meat 80 ml (1/3 cup) vegetable oil To serve: micro shiso (optional; see note)   Anchovy salad 1 tbsp peanut oil 100 gm dried salted anchovies, soaked in cold water until tender (2 hours), drained and patted dry 50 ml soy sauce 3 tsp gochujang (see note) 2 tsp rice malt syrup (see note) Large pinch caster sugar   Seaweed salad 20 gm dried seaweed, soaked in warm water for 20 minutes, drained 1 Lebanese cucumber, thinly sliced widthways 1½ tbsp rice vinegar 1 tbsp caster sugar 1 tbsp soy sauce 1 tsp peanut oil   Seasoning sauce 125 ml (½ cup) soy sauce 60 ml (¼ cup) rice vinegar 2 spring onions, very thinly sliced 1 garlic clove, crushed 1½ tbsp sesame oil 2 tsp caster sugar 2 tsp roasted sesame seeds, coarsely ground


  • 01
  • Place mung beans in a metal colander and steam over a saucepan of boiling water until tender (10-15 minutes), drain, then process with chicken stock in a food processor until finely ground. Transfer to a bowl, add kimchi, spring onion, coriander, gochujang, soy sauce, garlic and sesame oil and season to taste with sesame salt and freshly ground pepper. Stir half the crab into mixture and set aside.
  • 02
  • For anchovy salad, heat oil in a large frying pan over high heat, add anchovies and fry until starting to crisp (2-4 minutes). Add soy sauce and gochujang and cook to combine (10-20 seconds), add syrup and sugar and cook until glazed (10-20 seconds), set aside.
  • 03
  • For seaweed salad, combine ingredients in a bowl and set aside.
  • 04
  • For seasoning sauce, combine ingredients in a bowl, season to taste with freshly ground pepper and set aside.
  • 05
  • Heat half the oil to 5mm deep in a non-stick frying pan over medium-high heat. Halve mung bean mixture and form each half into a large patty. Fry one patty, turning once, until golden and crisp (1-2 minutes each side), then repeat with remaining oil and patty. Serve warm, topped with remaining crab and micro shiso, with seasoning sauce, anchovy salad and seaweed salad.

Note This recipe makes two pancakes. Dried mung beans, gochujang (fermented Korean chilli paste) and rice malt syrup are available from Asian grocers. Micro shiso is available from select greengrocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed viognier.

Featured in

Sep 2010

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