Crispy Kimchi Couscous Pancake
A twist on a Korean Kimchi pancake using our Ainsley Tomato & Chilli Couscous. It’s satisfying and full of flavour and spice – great for a light lunch or a sharing dish served with a dipping sauce.
Method
Prepare the couscous according to the packet instructions and fluff with a fork. Set aside.
Meanwhile, in a large bowl whisk together the flour, cornflour, kimchi liquid, gochujang, egg and enough cold water to make a runny batter. Season with salt (or soy sauce) and stir in the kimchi and spring onions.
Just before cooking, stir the couscous into the batter.
Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Ladle just enough pancake batter into the pan to cover the bottom and spread it evenly. Cook for 3-4 minutes until golden. Carefully turn over (flip onto a plate and back again if easier) and then cook the other side for 2-3 minutes or until cooked through, golden brown and crispy. Repeat until the batter is finished. Serve cut into wedges and sprinkled with spring onions, sesame seeds and coriander (if using).
TIP: serve with a soy or chilli dipping sauce.
Ingredients
- 1 x packet of Ainsley Tomato & Chilli Couscous
- 70g plain flour
- 1 tbsp cornflour
- 2 tbsp liquid from kimchi jar
- 1-2 tsp gochujang (optional)
- 1 large egg, beaten
- 75-100ml cold water
- 120g kimchi, drained reserving liquid, chopped
- 2 spring onions, finely sliced (plus extra for topping)
- 1 tsp sesame seeds (optional)
- handful of coriander (optional)
- sea salt