Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
Crispy, savory pancakes with a spicy kick
Enjoy these deliciously tangy kimchi pancakes that perfectly blend spicy kimchi with fresh scallions, served with a soy-based dipping sauce for an extra burst of flavor.
- 45 min
- 4
- Easy
Ingredients
For the Kimchi Pancakes
For the Soy Dipping Sauce
Preparation
Preparing the Kimchi Pancake Batter
Make the batter
In a bowl, mix the flour, water, egg, and salt until smooth.
Ensure the batter is thick but pourable.
Add kimchi and scallions
Stir in the chopped kimchi, kimchi juice, and sliced scallions.
Rest the batter
Let the batter rest for about 10 minutes to meld flavors.
Allowing the batter to rest enhances the pancake texture.
Making the Soy Dipping Sauce
Combine liquids
Combine soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
Add aromatics
Add minced garlic, chopped scallions, and sesame seeds; mix well.
Adjust seasoning
Adjust seasoning to taste if necessary.
Cooking Process
Fry the Pancakes
Heat oil in a skillet over medium-high heat. Pour a ladle of batter, spreading evenly to form a pancake.
Cook Each Side
Cook for 3-4 minutes per side until golden and crispy.
Drain Excess Oil
Remove pancakes and drain on a paper towel to remove excess oil.
Plating & Serving
Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
Plating & Serving
Stack pancakes neatly on a plate, and serve with a side bowl of soy dipping sauce.