Towards the end of summer I had a glut of zucchini I had to deal with. I decided to make zucchini kimchi for the second time. The first time I made it, I made 2kg, it's so delicious and beautifully fermented that I wanted MORE! This time around I made 14kg! Since the summer we have gone through 4kg with the remaining slowly fermenting only getting better as time passes.
This recipe has no salt added because my kimchi already has salt in it, if you're buying kimchi you can decide if you need to salt the pancake mix or not. Instead, I like to add a little seaweed salt (which my partner made!) on top of the pancake. I like to serve this with homemade pickles and extra kimchi on the side. —Cle-ann
For the dipping sauce, add all ingredients into a bowl and stir (for extra flavour you could pound the chilli and spring onion in a mortar & pestle, add the remaining ingredients, then stir).
For the pancake, combine chilli, spring onion and kimchi in a bowl, add eggs and stir. Add GF flour and cold water, stir to combine well, set aside.
Heat a fry pan over a medium-high heat. Add oil and heat for 30 seconds. Pour pancake mix into the pan and cook for about 30 seconds, reduce the heat to medium, cook until sides are crispy and it's almost cooked through.
To turn the pancake, pop a large plate upside-down over your pan, put one hand over the plate while the other is holding the handle of the pan, (take a deep breath) turn over. Pop pan back onto heat and slide your pancake back into the pan to cook the other side.
To serve, pop pancake onto serving plate and serve with dipping sauce and whatever extras you like.