Korean Kimchi Pancakes

Korean Kimchi Pancakes
  • Serves: 1
  • Prep: 5 mins
  • Cook: 7 mins


  • 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


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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