Malabar Spinach & Kimchi Korean Pancakes

Malabar spinach has quite a bit of flavor and texture for the leaf that it is. While learning about the malabar spinach we were craving Korean pancakes, one of our favorite foods to eat, so we decided to try making our own using malabar spinach. Let’s dive into how to incorporate Malabar spinach into a crispy Korean pancake.

Carlienne’s Malabar Spinach & Kimchi Korean Pancakes

Materials

Mixing Bowls
Whisk
Nonstick Pan
Spatula
Wire rack and sheet pan

Ingredients

1 cup Malabar spinach – Sliced into thin strips
1 Cup Kimchi – Sliced into thin strips
1 Cup Green Onions – Sliced into thin strips
1 Cup Onions – Sliced
1 Cup Cake Flour
3/4 Cup Water
1 Large Egg – Beaten
1 tsp Salt
1 Tbsp Soy Sauce
1/2 tsp Rice Vinegar
1/8 tsp Granulated Sugar
1/4 tsp Sesame seeds

Guide

Combine all your vegetables in a bowl.
Whisk together flour, water egg and salt then combine with vegetables.
In a nonstick pan on medium high heat, add about tablespoon of oil.
For the sauce combine soy sauce, rice vinegar, sugar, and sesame seeds and set aside.
Pour a thin layer of your batter/vegetable mix in the pan and cook until the bottom is a nice golden brown and crispy then flip.
- Pro Tip – To get the second side a little extra crispy add a little more oil after you flip and make sure to lift the pancake so some of the oil can get underneath the whole pancake.
Drain the pancake of excess oil on a wire rack before serving with sauce!

Cut green onions to finger length, optionally thinly slice them

Combine pancake mix, veggies, and seasoning

Malabar Spinach & Kimchi Korean Pancakes

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