Transform your sprout kraut into a funky festive take on Korean pajeon. Topped with a few store-cupboard items, it’s a perfect quick fix!
Here’s how to make it:
Trim and thinly slice 2 spring onions, then peel and thinly slice 10g of fresh ginger and 1 clove of garlic. Tip into a bowl, reserving the spring onion greens for later, along with 250g of sprout kraut and 2 tablespoons of the brine. Add 70g of plain flour and 50ml of water, and mix to form a thick, American pancake-like batter.
Heat 1 tablespoon of vegetable oil in a large frying pan on a medium heat. Add the batter and fry for 4 to 5 minutes, or until golden, flipping halfway. Transfer to a plate, scatter over the spring onion whites, rip over 1 sheet of toasted nori and add some hot sauce, if you like. Slice it up and dig in!
