Kimchi Pancake with Cashew Aioli and Sweet Chilli Sauce
My all time favourite local cafe, Little Bird Organics, is the creative force behind my all time favourite meal - their crispy kimchi pancake. I was thinking the other day about what to make for lunch, and my eyes fell upon the jar of kimchi sitting in the back of my fridge. I put two and two together and got to work. This is the perfect Sunday morning brunch.
The result is a flavour packed, nutrient dense and truly simple dish that anyone can make at home. Kimchi is the Korean equivalent of sauerkraut - a mix of slightly spicy fermented vegetables that may include cabbage, radish, carrots, ginger, garlic, and onions. This superfood is a star for maintaining optimal digestive health due to its probiotic nature, and this pancake is the most delicious possible way to consume it! My favourite kimchi is by a wonderful brand called Be Nourished, which you can find here (and nope, this post is not sponsored, I just love this product!)
The cashew aioli adds the most perfect finishing touch and the sweet chilli sauce is truly amazing - unlike store bought versions, this one contains not a single grain of cane sugar (and I think it tastes even better).
FOR THE CASHEW AIOLI
- 1 cup cashews (soaked for a few hours if you don't have a high speed blender)
- Juice of 1 medium organic lemon or 2 tbsp apple cider vinegar
- 1/2 tsp fine Himalayan sea salt
- 2 large cloves garlic, peeled
- 1 small or 1/2 large shallot
- 1/2 - 3/4 cup filtered water
- A big drizzle of extra virgin olive oil (a few tablespoons)
- 1 tsp mustard (Dijon or wholegrain both work)
FOR THE SWEET CHILLI SAUCE
- 2 whole red chillies, stems cut off
- 2 cloves garlic
- 1/4 tsp Himalayan salt
- 50mL water
- 100mL apple cider vinegar
- Juice of 1/2 lime
- 1/4 cup coconut sugar
FOR THE PANCAKE
- 1/2 cup kimchi, chopped
- 2/3 cup besan (chickpea) flour
- 1/4 cup filtered water
- 1/4 tsp fine Himalayan salt
- 1/4 tsp sweet paprika
- 1-2 large cloves garlic, peeled and minced
- 1 spring onion, sliced
- Macadamia oil, to cook
- Seasonal organic greens, macadamia oil and a sprinkle of tamari roasted nuts/seeds to top
The How To
TO MAKE THE AIOLI
- Simply blend all ingredients in a high speed blender or food processor until silky smooth and store in an airtight jar in the fridge. Mmmm.
TO MAKE THE SWEET CHILLI SAUCE
- To prepare the sauce, place the chillies, garlic and water in a food processor and blend until broken down. Transfer to a small saucepan and stir in the vinegar, lime and coconut sugar. Bring to the boil then reduce to a simmer for 15 minutes, stirring occasionally. Once the 15 minutes is up, mix the corn starch with a little water then add to the sauce, cooking for a few minutes more until desired thickness achieved.
TO MAKE THE KIMCHI PANCAKE
- In a mixing bowl, stir everything together adding the water last. Refrigerate the mixture for 15 minutes.
- Coat a cast iron pan in the macadamia oil and heat it up. Once hot, spread the pancake batter over the pan and cook on a low heat until you can see the that top of the pancake has set enough to flip over. Cook the other side for a few minutes.
- Transfer to a plate and top with the cashew aioli and sweet chilli sauce. I also like to add seasonal organic greens tossed in lemon juice and macadamia oil and a sprinkle of tamari roasted nuts and seeds, as pictured.
Have you made this for your lazy Sunday morning brunch yet? Tag me on Instagram @recoveringraw and hashtag with #recoveringraw so I can say hi :-)