Korean · Lunch
Kimchi and Cheese Pancake Bites (Gluten-Free)
Bite-sized savoury pancakes made from a gluten-free rice-flour batter folded with kimchi and melted mozzarella and cheddar, pan-fried until the edges turn crisp and lacy while the centre stays soft and cheese-pulled. Served warm with a tamari dipping sauce sharpened with rice vinegar and sesame oil.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
425Calories
21.1gProtein
21.8gFat
29.9gCarbs
2.3gSugar
2.1gFiber
1180mgSodium
98mgChol
13.6gSat Fat
325mgPotassium
580mgCalcium
1.9mgIron
0.9mcgVitamin B12
6.5mgVitamin C
gluten-free
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Drain the kimchi and squeeze out excess juice, then finely chop it on a cutting board alongside the scallion and garlic. Shred the mozzarella.
2
Whisk the egg with the water, then stir in the rice flour and cornstarch until a smooth, thin batter forms with no lumps.
3
Fold the kimchi, scallion, garlic, and mozzarella into the batter until evenly distributed and the cheese is coated.
4
Heat 1 teaspoon sesame oil in a nonstick skillet over medium heat, then drop tablespoon-sized spoonfuls of batter into the pan, spaced apart, and fry 3 to 4 minutes per side until edges are lacy, deep golden, and cheese has melted.
5
Whisk together the tamari, rice vinegar, toasted sesame seeds, and gochugaru to make the dipping sauce.
6
Plate
Arrange the pancake bites on a small plate with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g mozzarella cheese
- 2/3 cup130g kimchi
- 1/2 cup70g rice flour
- 4 tbsp32g cornstarch
- 22 eggs
- 6 tbsp90ml water
- 22 scallion
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil, plus extra for frying
- 2 tbsp30ml tamari
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp toasted sesame seeds
- 1/4 tsp1/4 tsp gochugaru (optional, for the dip)
