Kimchi Pancakes with Napa Cabbage and Fried Egg (bonus Taylor Kitchen Chili Mayo Recipe)

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Kimchi Pancakes with Napa Cabbage & Fried egg With chili jam )

Makes 6
For Pancakes
1 cup all purpose flour
1 egg
1 1/4 cup water
1 Tablespoon neutral oil (like grapeseed oil)
1/4 c kimchi (chopped) or more if you like it hotter
pinch salt


To Serve
1 head Napa cabbage, cut in thin strips
Olive oil
6 eggs
salt & pepper to taste
black sesame seeds (optional but they add a great pop of color and crunch)
Chili Mayo or store bought sriracha mayo




For the pancakes:
Whisk flour, egg, oil and water together with a pinch of salt
1 1/4 c water makes a thinner batter.  You can use a bit less if you want a thicker batter or even use a bit of the kimchi brine to replace some of the water for extra zip.  Stir in your desired amount of kimchi and add a bit of salt.  Place on medium hot griddle or skillet that’s been drizzled with oil and cook until golden and beginning to set, then flip over to cook on the other side.




For the accompaniments:
Saute the Napa cabbage in a drizzle of oil for just a minute or two.  You want it to retain its crunch.  Sprinkle with salt and pepper.
Crack and fry your eggs to your desired doneness in a separate skillet.  I love a runny yolk with this.


Plate up.  I like the cabbage on the bottom but this is solely a preference thing.  Place kimchi pancake on top of cabbage, top with egg and sprinkle with salt and black sesame seeds.  Drizzle with chili mayo or sriracha mayo.



Taylor Kitchen Chili Mayo.
About 6 chilis (all red will provide a more brilliant color while a mixture of red and green will give a more subdued hue. (or 1 tablespoon sriracha)
1 heaping T coconut sugar, honey, agave or regular sugar
2 T water (may need more for consistency)
pinch salt
1/2 c mayonnaise (more or less to taste)


Slice chilis and discard stems and most of the seeds.  Chop finely.  Place in a small saucepan with the sugar, water, salt and cook on low heat until the chilis become soft.  This takes about 20 minutes.  Cool the mixture completely then blend with the mayo to make the chili mayo.  Use more or less mayo according to how hot you want your chili mayo to be.  Less mayo = more condensed heat.
I put mine in a squeeze bottle for easy application.