Kimchi Jun Kimchi Pancake and Dipping Sauce
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Ingredient
- 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)
Direction
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- 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.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
