5 Ingredients or Fewer

Hangover breakfast - Kimchi and Barley pancakes

October 17, 2016
0 Ratings
Photo by JIN
  • Serves 2-3
Author Notes

I don’t know whether Kimchi actually cures the hangover or our Korean brains and stomachs are just programmed that way, but Kimchi and dishes with Kimchi are common hangover cure in Korea. (As you could probably guess, we eat Kimchi for almost anything). These pancakes are best eaten right away, but they also keep very well in the fridge for a few days. And let's be honest, when you wake up with a hangover feeling like a zombie, last thing you want is to cook. If you have a party weekend coming up, make these pancakes in advance and keep them in the fridge. All you have to do the next day is to warm them up and maybe top up with some fried eggs, (if you are well enough to handle fire). They might just save you from a world of pain. —JIN

What You'll Need
  • 1 cup barley flour
  • 1 tablespoon baking powder
  • 1 1/4 cups Kimchi, chopped bite size
  • 2 tablespoons juice from Kimchi
  • 1/2 cup water
  • 1 egg
  • 3-4 tablespoons grape seed oil
  1. Sift barley flour and baking powder into a bowl. Mix in Kimchi with its juice, water and an egg.
  2. Heat a lightly oiled non-stick frying pan over medium heat. Scoop over a small amount of batter (a little less than a ladleful per pancake) onto the pan. Cook for 3-4 minutes on each side or until golden and crispy. You will end up with 6-7 pancakes in total, depending on how much you eat while making them ;-). Serve with fried eggs.

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