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Kimchi Jun Kimchi Pancake and Dipping Sauce

Kimchi Jun Kimchi Pancake and Dipping Sauce

Kimchi Jun Kimchi Pancake and Dipping Sauce

Pancake

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Ingredients

  • 1 cup kimchi, drained and chopped

  • ½ cup reserved juice from kimchi

  • 1 cup all-purpose flour

  • 2 eggs

  • 1 green onion, chopped

  • 1 tablespoon vegetable oil

  • salt to taste

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • ½ teaspoon sesame oil

  • ½ teaspoon Korean chili pepper flakes (Optional)

  • ½ teaspoon toasted sesame seeds (Optional)

Description

  1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

  2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

  3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

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