Description
A delicious recipe for Korean pancakes made with kimchi and served with a flavorful soy dipping sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 cup kimchi, chopped
- 2 green onions, sliced
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- For the soy dipping sauce:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds (optional)
Instructions
- In a large mixing bowl, combine the flour, water, kimchi, green onions, egg, salt, and black pepper. Mix until just combined; the batter should be slightly lumpy.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, pour half of the batter into the skillet, spreading it out evenly to form a pancake.
- Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Remove from the skillet and keep warm.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- While the pancakes are cooking, prepare the soy dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and sesame seeds in a small bowl.
- Serve the pancakes warm with the soy dipping sauce on the side.
Notes
- For a spicier kick, add 1-2 tablespoons of gochugaru (Korean red pepper flakes) to the batter.
- You can also customize the pancakes by adding other vegetables like shredded carrots or zucchini 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: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Korean Pancakes, Kimchi, Soy Dipping Sauce