Description
Korean Kimchi Pancake Wraps are a savory delight that combines the flavors of kimchi with a crispy pancake texture, perfect for dipping in soy sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 cup kimchi, chopped
- 2 green onions, finely sliced
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for frying)
- Soy sauce (for dipping)
Instructions
- In a large mixing bowl, combine the flour, water, and salt. Whisk until smooth and free of lumps.
- Stir in the chopped kimchi, green onions, egg, and sesame oil until well combined.
- Heat a non-stick skillet over medium heat and add the vegetable oil.
- Pour about ½ cup of the batter into the skillet, spreading it out into a thin, even layer.
- Cook for 3-4 minutes or until the edges start to crisp and the bottom is golden brown.
- Carefully flip the pancake and cook for an additional 3-4 minutes on the other side until golden and cooked through.
- Remove from the skillet and repeat with the remaining batter, adding more oil as needed.
- Cut the pancakes into wedges and serve warm with soy sauce for dipping.
Notes
- For a spicy kick, add 1-2 tablespoons of gochugaru (Korean red pepper flakes) to the batter.
- You can also add vegetables like shredded carrots or bell peppers to the batter for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 0g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Korean Kimchi Pancake Wraps