In collaboration with the Korean Cultural Centre Australia (KCCAU), Australian celebrity chef Brendan Pang (Perth based, Masterchef Australia Contestant) introduced his own Kimchijeon recipe using a meal kit developed by the Korean Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute. Visit his instagram to check out what he has to say about Kimchijeon and how he makes them! HERE

Brendan Pang: 

KIMCHIJEON (Savoury Kimchi Pancake). This is an all time favourite Korean dish, and rightfully so! Not only is it quick and easy to make but this dish is spicy, crispy, sweet, sour and a little salty. Thank you @kccaustralia for reminding me why I love Kimchijeon so much 🥢

Pancake Batter
- 160g kimchi 
- 100g Korean pancake mix
- 3g Korean red chilli powder
- 80ml ice-cold water 🧊
- 100g pork belly, finely sliced
- 2 spring onion, finely sliced 🌱
- Grapeseed oil, to cook

Choganjang (dipping sauce) 
- 10ml light soy sauce
- 5ml water
- 5ml white vinegar
- 4g caster sugar
- 1/2 tsp toasted white sesame seeds
- 1 spring onion, finely chopped

To make the pancake batter, place kimchi (including its liquid), chilli powder and the pancake mix into a medium mixing bowl. Stir whilst slowly pouring in the cold water to ensure there are no lumps. Mix in the pork belly and spring onion. Place a non stick pan over medium heat and add one tablespoon of grapeseed oil. Scoop in half of the batter and thinly spread until round. Cook for about 3 - 5 minutes until golden and crisp then flip and do the same on the other side. Once cooked slice into quarters and transfer to your serving plate. To make the dipping sauce place light soy sauce, water, white vinegar, sugar, sesame seeds and spring onion in a small ramekin and stir until well combined 😋

*Note: If you do not have Korean pancake mix, you can use wheat flour instead and the addition of one egg to the batter. The water should then be reduced by half to 40ml.