There's so much flavour in these crisp pancakes, you'll find it hard not to go back for more. We've made two whoppers here, but it's easy to divide the mixture into a few smaller pancakes.
To invert the pancake, once you've slid it onto a plate, place another plate on top of the pancake, invert it onto the second plate and slide it back into the frying pan.
- 120 gm japchae (see note)
- 300 gm kimchi, coarsely chopped (see note)
- 30 gm gochujang (see note)
- 6 spring onions, thinly sliced, plus extra to serve
- 20 gm ginger, finely grated (4cm piece)
- 2 garlic cloves, finely chopped
- 3 eggs, lightly beaten
- 100 gm plain flour (⅔ cup)
- 2 tbsp roasted sesame seeds, plus extra to serve
- 80 ml vegetable oil (⅓ cup)
Gochujang dipping sauce
- 2 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp roasted sesame seeds
- 1 garlic clove, finely chopped
- 1Cook noodles in a large saucepan of boiling salted water until tender (4-5 minutes). Drain well, rinse under cold running water, drain well again, then transfer to a bowl and snip into rough pieces with kitchen scissors.
- 2Stir in kimchi, gochujang, spring onion, ginger, garlic and eggs, then add flour and sesame seeds, and mix until well combined.
- 3For gochujang dipping sauce, stir ingredients in a bowl to combine.
- 4Heat a quarter of the oil in a 20cm-diameter frying pan over medium heat, add half the noodle mixture, spreading evenly, and fry until golden brown on the base (3-4 minutes). Slide pancake onto a plate, add another quarter of the oil to pan, then carefully invert pancake (see tip) into pan and fry until golden brown and cooked through (3-4 minutes). Transfer to plate and repeat with remaining oil and pancake batter. Scatter pancakes with extra sesame seeds and spring onion, and serve warm with dipping sauce.
Japchae, Korean noodles made from sweet potato, are available from Korean grocers and Asian supermarkets, as are kimchi and gochujang.
Drink Suggestion: A shot glass of cold soju (a Korean spirit). Drink suggestion by Max Allen