Korean Kimchi Pancakes
- Serves: 1
- Prep: 5 mins
- Cook: 7 mins
Ingredients
- 2 British Lion eggs, beaten
- 50g shitake mushrooms
- 1 small clove garlic, sliced
- 2 tsp soy sauce
- 1 tbsp vegetable oil
- 2 spring onions , chopped
- ¼ courgette thinly sliced
- 2 heaped tbsp kimchi
Method
- Heat two small frying pans on a high heat. Add 1 tsp of oil to a pan then add the garlic and mushrooms. Fry for 2 minutes until taking on some colour, then season with a little soy sauce and set to one side.
- Add the remaining oil to the other pan. Add the spring onions and courgettes and cook for 1 minute then pour in the eggs. Reduce the heat and allow them to set for 2-3 minutes. Spoon the kimchi onto the pancake. Serve on a warm plate and spoon over the warm mushrooms.
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