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Close up of crispy kimchi pancake topped with jammy Korean marinated eggs

Kimchi Pancakes with Korean Marinated Eggs

Sarah
If you’re after a high protein breakfast that actually feels exciting, these Kimchi Pancakes with Korean Marinated Eggs are it. Crispy, savoury pancakes are topped with jammy soy-marinated eggs and creamy cottage cheese for a balanced, flavour packed meal.
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Prep Time 15 minutes
Marinating Time 6 hours
Course Breakfast, brunch
Cuisine korean
Servings 4
Calories 384 kcal

Ingredients
  

For the kimchi pancakes

  • 300 g kimchi roughly chopped (plus 2–3 tablespoon kimchi juice)
  • 120 g plain flour
  • 40 g cornflour
  • 1 teaspoon sugar caster
  • ½ teaspoon salt
  • 1 egg
  • 160 ml cold water
  • 3 spring onions finely sliced
  • 1 tablespoon Neutral oil for frying

For the Korean marinated eggs

  • 8 large eggs
  • 60 ml soy sauce
  • 60 ml water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 garlic cloves finely grated
  • 2 spring onions finely sliced
  • 1 teaspoon sesame seeds

Serve with

  • Cottage cheese
  • Some of the marinated sauce and spring onions

Instructions
 

  • Bring a pot of water to the boil and gently lower in the eggs. Cook for 6½ - 7 minutes for jammy centres, then transfer straight into ice water. Once cool, peel carefully.
  • In a container, mix soy sauce, water, vinegar, sugar, sesame oil, garlic, spring onion, sesame seeds and chilli flakes. Add the eggs, making sure they’re submerged. Placing a paper towel on top of the eggs keeps them fully submerged. Refrigerate for at least 6 hours, ideally overnight. (or for meal prep, up to 4 days)
  • For the pancake batter, combine flour, cornflour, sugar and salt in a bowl. Add the egg, kimchi, kimchi juice and spring onions. Gradually mix in the water until you get a thick but pourable batter.
  • Heat a layer of oil in a non-stick or cast iron pan over medium heat. Pour in a quarter of the batter and spread into a large, thin pancake.
  • Cook for 3 - 4 minutes until golden and crispy, then flip and cook another 2–3 minutes. Add a little extra oil around the edges if needed. Transfer to a rack and repeat.
  • Plate up a pancake and dd a scoop of cottage cheese. Slice two marinated eggs and place over or alongside. Finish with the spring onions from the marinade and a little drizzle of the marinade.

Nutrition

Calories: 384kcalCarbohydrates: 43gProtein: 19gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 368mgSodium: 1634mgPotassium: 369mgFiber: 3gSugar: 7gVitamin A: 755IUVitamin C: 3mgCalcium: 106mgIron: 6mg
Keyword Kimchi Pancakes with Korean Marinated Eggs
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