Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce

Name: Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: Kimchi; All-purpose flour; Water; Egg; Scallions; Kimchi juice; Salt; Vegetable oil; Soy sauce; Rice vinegar; Sesame oil; Sugar; Garlic; Scallion; Sesame seeds

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

Kimchi

1 cup, chopped

All-purpose flour

1 cup

Water

1/2 cup

Egg

1 large

Scallions

3, sliced

Kimchi juice

2 tbsp

Salt

1/4 tsp

Vegetable oil

2 tbsp

For the Soy Dipping Sauce

Soy sauce

2 tbsp

Rice vinegar

1 tbsp

Sesame oil

1 tsp

Sugar

1 tsp

Garlic

1 small clove, minced

Scallion

1 tbsp, finely chopped

Sesame seeds

1/2 tsp

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.

Use medium-high heat for a crispy exterior.

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