Fighting food boredom can be tricky, especially when balancing the pressures of work and social activities during the week. Sometimes, it can be easier to stick to what you know and resort back to midweek favourites.
However, if food boredom has got the better of you and you’re looking to vary up either breakfast, lunch or dinner, Kelly Choi, a South Korean and Japanese food expert and founder of Japanese snacks and food brand Kelly Loves, has created a series of recipes to help you spice up one of your key meals a day.
Serves: 3
Prep time: 5 minutes | Cook time: 20 minutes
Ingredients:
300g all-purpose flour
600ml water
½ tsp salt
1 egg
2 cups kimchi
1 tbsp kimchi liquid
2 spring onions
¼ medium onion
5 ice cubes
Soy sauce
Upgrade your cup noodles with just a few ingredients
1. In a large bowl, combine the flour with the kimchi liquid, salt and the water and mix together.
2. Add the beaten egg, chopped kimchi, spring onions, onion and mix. Add the ice cubes to keep the mixture cold. Preheat a frying pan and add a tablespoon of cooking oil.
3. Ladle the mixture into the pan and spread evenly into a thin round shape, then cook for about 2 minutes until the edges become lightly browned.
4. Flip the batter when 70 per cent is done and drizzle oil on the sides of the pan then gently swirl the pan to spread the oil under the pancake.
Nice cream bowls are becoming increasingly popular as an alternative to traditional breakfast
This authentic recipe is easy to follow
