Kimchi Okonomiyaki

Ready under 20min       DIFFICULTY Easy 

Ingredients :
  • 120g of Korean pancake flour mix
  • 150ml water
  • 1/4 flat cabbage
  • 120g kimchi
  • 1 egg
  • 1 tsp sesame oil
  • Sesame seeds
  • Okonomiyaki / Tonkatsu brown sauce
  • Kewpie Mayonnaise
  • Kim (Korean toasted seaweeds)
Cooking instructions :
  1. Chop the kimchi into bite size pieces and shred the flat cabbage quite thinly. 
  2. In a bowl, mix the buchim garu (flour mix) with water, egg and a teaspoon of sesame oil. 
  3. Thinly slice the spring onions and add them to the batter with the cabbage and the kimchi.
  4. Heat a pan on medium high heat with a good amount of vegetable oil. Add the mixture and cook for about 5 minutes. 
  5. Flip over and cook again for 5 minutes. 
  6. Flip over one last time, cover, bring the heat down to medium and cook for another 5-8 minutes, checking regularly to see if the okomiyaki is cooked through.
  7. Serve on a large plate and drizzle on top some mayo and Tonkatsu sauce. Finish with shredded roasted seaweed and sesame seeds.

Did you cook this dish?

Post a picture on Instagram and tag us in!

Follow us on IG