Korean Pancakes with Kimchi & Soy Dipping Sauce Recipe
Enjoy crispy Korean pancakes with a savory kimchi and soy dipping sauce that's perfect for any meal.
Equipment
- Non-Stick Skillet
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 1.5 cups water
- 1 cup kimchi, finely chopped
- 2 green onions, thinly sliced
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (for frying)
Dipping Sauce
- 0.25 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds (optional)
Instructions
Preparation
- In a spacious bowl, mix the flour and water until smooth, and stir in the kimchi, green onions, egg, salt, and black pepper until just combined.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour in half of the batter and spread it into a round shape.
- Cook the pancake for about 3-4 minutes until edges are crispy and the bottom is golden. Flip and cook for an additional 3-4 minutes until browned.
- Repeat with the remaining batter, adding more oil as necessary.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and sesame seeds until well blended.
- Serve the warm pancakes alongside the soy dipping sauce.
Notes
Use a non-stick skillet for best results, and adjust kimchi amount according to spice preference. Serve immediately for best texture and flavor.
Nutrition
Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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