Korean Kimchi Pancakes with Sesame Ginger Sauce
A flavorful Korean favorite, these kimchi pancakes are crispy on the outside and soft on the inside, paired with a tangy and delicious sesame ginger sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Kimchi Pancake Batter
- 1
Combine ingredients
In a mixing bowl, combine kimchi, kimchi juice, flour, water, and egg.
Tip: Ensure there are no lumps in the batter for even cooking.
- 2
Add onions and sugar
Add green onions and sugar, stirring until well incorporated.
Tip: Adjust the amount of water for thicker or thinner pancakes.
- 3
Rest batter
Let the batter sit for 10 minutes to meld flavors.
Making the Sesame Ginger Sauce
- 1
Combine liquids
In a small bowl, combine soy sauce, rice vinegar, and sesame oil.
- 2
Add flavorings
Add grated ginger, honey, minced garlic, and sesame seeds.
- 3
Infuse flavors
Stir well and set aside to allow flavors to infuse.
How to Make Korean Kimchi Pancakes with Sesame Ginger Sauce
Total time: 53 min · Yields 4 servings
- 1
Heat the oil
Heat a non-stick skillet over medium-high heat with vegetable oil.
- 2
Cook the pancakes
Pour 1/4 cup of batter into the pan, spreading lightly into a thin layer. Cook until edges are crispy and brown.
- 3
Flip the pancakes
Flip pancakes when edges are crispy and cook the other side until golden brown.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to a day in advance and store it in the refrigerator.
What can I use as a substitute for kimchi?
If kimchi is unavailable, try using sauerkraut with a bit of chili sauce for a similar taste.
Can I freeze these pancakes?
Yes, freeze cooked pancakes between parchment layers for up to 1 month. Reheat in a skillet for best texture.
Are there gluten-free options for this dish?
You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
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