Wakefield Cabbage Kimchi Pancakes Recipe

Prepare kimchi and vegetables

Drain chopped kimchi in a sieve over a bowl for 5 minutes, pressing gently to remove excess liquid. Reserve any liquid for later if desired. Thinly slice Wakefield cabbage, julienne the purple daikon radish, and separate white and green parts of the green onions; slice both thinly.

Make the batter

In a medium bowl whisk together 1.5 cups all-purpose flour and 0.5 tsp kosher salt and 0.25 tsp black pepper. Add 1 cup cold water and 1 large egg; whisk until mostly smooth (a few small lumps are fine). Fold in the drained chopped kimchi, 1.5 cups sliced Wakefield cabbage, 0.5 cup julienned purple daikon, and the white parts of 3 green onions. Mix until vegetables are evenly coated. Taste a small bit of batter and adjust seasoning with a pinch more salt if needed.

Rest (optional)

Let the batter rest 5–10 minutes to hydrate the cabbage and meld flavors. If batter thickens too much, thin with 1–2 tablespoons cold water to reach a consistency that will spread easily in a skillet (about heavy pancake batter).

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Reduce heat to medium.

Cook pancakes

For each pancake, spoon about 1/3 to 1/2 cup batter into the skillet and spread gently with the back of the spoon to form an approximately 4–5 inch pancake (or make larger ones, adjusting cooking time). Drizzle a few drops of toasted sesame oil around the edges for flavor. Cook until the underside is golden brown and crisp, 3–4 minutes. Flip carefully with a spatula and add another 1 teaspoon neutral oil to the pan if needed. Cook the second side 2–3 minutes until golden and cooked through. Repeat to make 6–8 small pancakes (or 3–4 larger ones), adding oil as necessary.

Keep warm

Keep finished pancakes on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest so they remain crisp.

Prepare chili Kewpie drizzle

In a small bowl combine 3 tbs Kewpie mayonnaise and 1 tsp chili crisp; stir until smooth. Taste and adjust heat by adding more chili crisp if desired.

Finish eel glaze

Warm 3 tbs eel sauce gently (in microwave 10 seconds or a small saucepan) so it is pourable but not boiling. Whisk in 1 tsp rice vinegar to brighten its flavor.

Plate and garnish

Arrange pancakes on a serving plate. Drizzle each pancake with eel sauce (about 1/2 tablespoon each) and a thin zigzag of chili-Kewpie. Scatter bonito flakes (about 1 tablespoon per pancake) over the top so they flutter from the heat. Sprinkle the green parts of the sliced green onions and 1/2 cup micro brassicas across the stack. If using reserved kimchi liquid, sprinkle a few drops around the plate for extra tang.