I began a beautiful love affair with Korean food over the past year, partially because of my Korean roommate. I've had the Korean classics like jap-chae and bulgogi, but my roommate has shown me many other dishes that I have become obsessed with. One of these is the kimchi pancake.
I'm Japanese, so I have a natural affinity for foods of other Asian ethnicities. Growing up, my grandma made her own kimchi, so I've always loved it. Fermenting the cabbage gives it natural probiotics which are important for gut health.
But let me tell you, kimchi pancakes are the perfect combination of gut health and ultimate indulgence.
After a few experiments, I have created a simple and spot-on replication of a traditional kimchi pancake without gluten or grains.
Gluten and Grain-Free Kimchi Pancake
- Prep Time:10 mins
- Cook Time:8 mins
- Total Time:18 mins
- 2 1/2 tablespoons coconut flour
- 1/4 cup tapioca flour
- 1/2 cup water
- 1 lightly beaten egg
- 1/4 teaspoon salt
- 1/4 cup chopped kimchi or more if desired
Whisk together the flour, water, egg and salt.
Stir in the chopped kimchi.
Pour the batter into a pan, heated to a medium-high temperature with coconut oil. It should fill the entire pan.
Cook for 4 minutes on each side. Slice and serve hot.