Kimchi Pancakes

Serves 4
Time 30 minutes


For the pancakes

2 potatoes, skin on

100g bacon, diced

1 cup kimchi, sliced 

1 bunch chives

2 spring onions, sliced

1 bunch coriander, sliced 

1 red onion, sliced 

Pinch dried Korean chilli 

1 tbsp soy sauce

½ tsp sesame oil 

1 tsp baking powder 

1 tsp bicarb soda 

1 tbsp white vinegar 

1 tsp garlic powder

1 tbsp sesame seeds

2 eggs

3 spoonfuls reserved kimchi liquid 

1 cup self-raising flour, have some extra available incase the mixture is too runny

Salt & pepper 


4 tbsp extra virgin olive oil 

Korean BBQ sauce, to serve

Kewpie mayo, to serve


Grate the potatoes in a large bowl and add a pinch of salt. Squeeze the liquid from the potatoes and add to a large bowl- discard the liquid. 

Add the remaining ingredients for the pancakes to the potatoes and stir until everything has combined. 

Add oil to a hot frypan over medium heat. Fry the pancakes for a few minutes on both sides until golden brown and cooked through.