Crispy Kimchi Pancakes Recipe
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
4 Servings
Ingredients
  • 1 cup kimchi, roughly chopped
  • 2 tablespoons kimchi liquid
  • 1 tablespoon soy sauce
  • ¾ cup plain flour
  • 1 egg
  • 3 scallions, finely sliced
  • ½ teaspoon ground black pepper
  • 1 tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
Directions
  1. To make the dipping sauce, in a small bowl mix together the white sugar, sesame oil, rice wine vinegar and soy sauce. Set aside.
  2. In a large bowl, mix together the chopped kimchi, kimchi liquid, soy sauce, plain flour, egg, two thirds of the sliced scallions, and black pepper, until well combined.
  3. Place a large pan over medium-high heat and add the vegetable oil.
  4. Pour the kimchi batter into the pan, and smooth over with a spoon to create a large pancake.
  5. Sprinkle the pancake with the sesame seeds.
  6. Cook the pancake until crispy and golden brown underneath, then carefully flip using two egg-flips.
  7. Cook the other side of the pancake until crispy and golden brown once again.
  8. Remove the pancake from the pan, cut into eight wedges, and place onto a serving plate. Garnish with the leftover sliced scallions and enjoy the kimchi pancake with the soy dipping sauce.