Kimchi Pancake with Black Garlic Crème Fraîche Recipe
by Jenny Linford
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Easy
My take on this popular Korean dish contrasts the chewy-textured, chilli hot pancake with the subtle coolness of crème fraîche, enriched with the mellow sweetness of black garlic. Kimchi is a traditional Korean fermented relish, usually made with cabbage.
This recipe is taken from Garlic: more than 65 recipes celebrating garlic & wild garlic, Jenny Lindford, Ryland Peters & Small.
Ingredients for kimchi pancake with black garlic crème fraîche Serves: 2
- 100g plain flour
- 1⁄2 teaspoon salt
- 100ml water
- 3 tablespoons kimchi liquid (reserved from kimchi)
- 130g kimchi, finely chopped
- 1 spring onion, finely chopped
- 150ml crème fraiche or sour cream
- 3 black garlic cloves, finely chopped
- 1 tablespoon sunflower or vegetable oil
- thinly sliced spring onion, to garnish
How to make kimchi pancake with black garlic crème fraîche
- Make the batter by whisking together the flour, salt and water into a thick paste. Stir in the kimchi liquid, then mix in the kimchi and spring onion.
- Mix together the crème fraîche and black garlic and set aside.
- Heat a large frying pan until hot. Add the oil and heat well. Pour in the batter, which should sizzle as it hits the pan, spreading it to form an even layer. Fry for 3–5 minutes until set, then turn over and fry the pancake for a further 3–4 minutes until it is well browned on both sides.
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Cut the kimchi pancake into portions and serve topped with the black garlic crème fraîche. Sprinkle with extra spring onions to garnish.
About the author
Jenny Linford is a London-based food writer and a long-standing member of the Guild of Food Writers. She has written more than fifteen books, including The Missing Ingredient: The Curious Role of Time in Food and Flavor, which explores time as the "universal, invisible ingredient" in the food we grow, make, and cook.
