Korean Style Kimchi Pancake (Sourdough Discard)

My hubby has been making Korean style pancakes quite often and I never thought of asking him to use the sourdough discard until recently. I suggested it to him and he was quite hesitant at first but he tried it and it works really well. We all love it.

He normally makes Korean style pancakes without measurements and just throws it together, adding ingredients till it feels right to him. For this recipe though, we measured what he threw in. We are not sure if we can regard this as strictly Korean as it may deviate from standard recipes of what is included in a Korean pancake? You may vary the vegetables used, add seafood, or just use spring onions and Kimchee - we usually just grab whatever is suitable out of the vegetable drawer. The trick is to cut everything so that it cooks fast enough with the pancake batter. Feel free to experiment and change things up for a delicious savoury treat.

I am just really happy to find another delicious way to use my sourdough discard...

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RECIPE - Korean Style Kimchi Pancake (Sourdough Discard)

INGREDIENTS:

230g sourdough discard

2 Tbsp potato starch

150g kimchi, sliced

1/2 yellow onion, sliced

1 small carrot (around 50 - 60g), julienned

85g cabbage, julienced

2 spring onion (green part only) cut into 1.5"- 2" lenght

1 button mushroom, sliced

1 red chilli, sliced

Salt and pepper to taste

2 - 3 Tbsp cooking oil

Dipping Sauce:

2 Tbsp light soy sauce

1 1/2 Tbsp drinking water

2 tsp vinegar/lemon juice

Pinch of Gochugaru (Korean Chilli Pepper) (or other chilli pepper spice)

1 tsp toasted sesame seeds

Optional - green onions, cut chilli

Utensil:

Large non-stick skillet (about 10.5 inch)

METHOD:

In a mixing bowl, combine all the cut vegetables except chilli and mushroom. Then add sourdough discard, potato starch, salt and pepper to taste. Stir well.
Heat cooking oil over medium heat in a skillet. Pour the batter mixture into the skillet, and spread evenly. Spread cut mushroom and chilli on top.
Turn to low-medium heat. Cook until the bottom lightly brown about 3 to 4 minutes.
Flip (turn over) the pancake, add slightly more oil and continue to cook for another 2 - 3 minutes or until it is nicely brown and crispy. Turn up the heat for final crisping up.
Flip again and transfer the pancake to a round serving plate.
Combine the dipping sauce ingredients in a small bowl. Serve with the pancake.