Kimchi Pancakes With Sticky Soy Portobellos, Gochujang Mayo & Pickled Cucumbers

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out two large frying pans (ideally one non-stick!). Cut the pak choi into 1-1.5cm pieces from the tip to the base, discarding the base. Slice the spring onions, keeping the greens and whites separate. Slice the portobello mushrooms 0.5cm thick.

STEP 2

Heat a large pan with a good drizzle of olive oil. Add the portobello mushrooms and spring onion (white bits) along with plenty of pepper and cook for about 5 minutes on a medium heat. Don't stir them too often as it will stop them caramelising. 

STEP 3

Once the portobello mushrooms have started to soften, add the pak choi and cook for another 3-4 minutes until the leaves have softened and the stems still have a little bite to them. Then add the sticky mushroom sauce to the pan and stir well to combine.

STEP 4

To make the kimchi pancakes, pour the dry mix into a large bowl and slowly add 230ml of water while whisking vigorously to avoid any lumps. Roughly chop the kimchi and add to the bowl too.

STEP 5

Heat about half a tablespoon of vegetable oil in a large non-stick frying pan. Once hot, pour half of the pancake batter, then tilt the pan in a circular motion so the batter spreads evenly around the pan (use the back of a spoon to spread it out to the edges if needed). Cook for 2-3 minutes on each side. You can slide the pancake off onto a plate or chopping board and then turn the pan upside down onto the plate to help you flip it. Repeat with the second pancake. 

STEP 6

To serve, layer the portobello mushrooms and pak choi over one half of the pancake, and fold it over. Top with the gochujang mayo and remaining spring onion (green bits) and sesame seeds and serve with a side of pickled cucumber. Enjoy!