Kimchi pancakes with bok choi, enoki and pork wok

 This dish is built around contrast and depth. Crispy kimchi pancakes bring heat, acidity and texture, while the wok delivers a fragrant, umami-rich mix of pork, bok choy and enoki mushrooms seasoned with lemongrass, ginger, fish sauce, anchovy and black pepper. Korean comfort meets Southeast Asian aromatics, naturally and without forcing it.

What makes this dish work

Kimchi provides fermented sharpness and spice, cutting through the richness of pork. Lemongrass and ginger lift the dish with freshness, while anchovy and fish sauce add a deep, rounded umami backbone. Enoki mushrooms soak up flavor and add a delicate crunch, and bok choy keeps everything green, juicy and clean. The pancakes act almost like edible plates, catching the wok juices as you eat.

Ingredients (2 servings)

Kimchi pancakes

150 g kimchi, finely chopped

1 egg

80 g flour

1 tsp sesame oil

Optional chili flakes

Water as needed

Neutral oil for frying

Pork, bok choy and enoki wok

250 g pork (minced or finely sliced)

1 bok choy, roughly chopped

100 g enoki mushrooms

1 stalk lemongrass, very finely minced

1 tsp fresh ginger, grated

1 anchovy (or ½ tsp anchovy paste), finely crushed

1 tbsp fish sauce

1 tsp sesame oil

Black pepper

Neutral oil

Method

Kimchi pancakes

Mix kimchi, egg, flour and sesame oil. Add just enough water to obtain a thick but spoonable batter. Heat a pan with a thin layer of oil and fry small pancakes until deeply golden and crisp on both sides. Set aside and keep warm.

Pork wok

Heat a wok or large pan over high heat. Add a little oil and cook the pork until lightly browned. Add anchovy, lemongrass and ginger and stir briefly so the aromatics release their oils. Add enoki mushrooms, then bok choy, cooking quickly to keep the vegetables vibrant. Season with fish sauce, sesame oil and generous black pepper. Remove from heat while still juicy.

To serve

Spoon the pork wok into the center of the plate and arrange kimchi pancakes around it. Let the pancakes absorb the sauce as you eat — that’s where the balance really happens.

Notes and variations

The anchovy should disappear into the dish; it’s there for depth, not fishiness

Replace pork with chicken, beef or tofu without changing the seasoning balance

A squeeze of lime at the end works beautifully if you want extra brightness.

More fusion:

Chongqing noodles with cime di rapa

More kimchi:

Kimchi and bacon fried rice