Kimchi noodle pancakes recipe | Gourmet Traveller

Ingredients

• 120 gm japchae (see note)
• 300 gm kimchi, coarsely chopped (see note)
• 30 gm gochujang (see note)
• 6 spring onions, thinly sliced, plus extra to serve
• 20 gm ginger, finely grated (4cm piece)
• 2 garlic cloves, finely chopped
• 3 eggs, lightly beaten
• 100 gm plain flour (⅔ cup)
• 2 tbsp roasted sesame seeds, plus extra to serve
• 80 ml vegetable oil (⅓ cup)
• Gochujang dipping sauce
• 2 tbsp gochujang
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp roasted sesame seeds
• 1 garlic clove, finely chopped