Kimchi Noodle Pancakes

Kimchi Noodle Pancakes
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  • thin dried rice noodles
  • 1¾ cups kimchi, drained well and chopped
  •  ¼ cup gochujang
  • 5 green onions, trimmed and thinly sliced
  • 2 cloves of garlic, chopped
  • ½ cup plain flour
  • 1 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 2 eggs, beaten well
  • 2 ½ tbsp vegetable oil



  • 1 ½ tbsp honey
  • ⅓ cup light soy sauce
  • 2 tbsp water
  • 2 ½ tbsp clear rice vinegar
  • 2 tsp sesame oil
  • 2 tsp sesame seeds



Sauce: combine all the ingredients in a small bowl, stir to mix well and set aside.

Place the noodles in a large bowl. Add enough boiling water to generously cover then stand for 8-10 minutes, stirring them occasionally with chopsticks to separate them, or until tender. Drain well. Cut the noodles once or twice to make them shorter.

Combine the kimchi, gochujang, green onion and garlic in a large bowl and stir to mix well. Add the flour, sesame oil, sesame seeds and eggs and stir to combine well then mix in the noodles. Heat half the oil in a non-stick, heavy-based frying pan over medium heat, swirling the pan to coat the base. Add the pancake mixture, using a spatula to spread it evenly. Cook for 10 minutes or until the base is deep golden.

Carefully invert the pancake onto a large plate then add the remaining oil to the pan. Slide the pancake, uncooked side down, into the pan and cook for another 10 minutes, pressing down on the pancake occasionally so it cooks evenly, or until the underside is golden and the pancake is cooked through.

Transfer the pancake to a large plate, cut into large squares, then serve with the sauce.