Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Kimchi Pancake Batter
- 1
Make the batter
In a bowl, mix the flour, water, egg, and salt until smooth.
Tip: Ensure the batter is thick but pourable.
- 2
Add kimchi and scallions
Stir in the chopped kimchi, kimchi juice, and sliced scallions.
- 3
Rest the batter
Let the batter rest for about 10 minutes to meld flavors.
Tip: Allowing the batter to rest enhances the pancake texture.
Making the Soy Dipping Sauce
- 1
Combine liquids
Combine soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
- 2
Add aromatics
Add minced garlic, chopped scallions, and sesame seeds; mix well.
- 3
Adjust seasoning
Adjust seasoning to taste if necessary.
How to Make Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
Total time: 1 h · Yields 4 servings
- 1
Fry the Pancakes
Heat oil in a skillet over medium-high heat. Pour a ladle of batter, spreading evenly to form a pancake.
- 2
Cook Each Side
Cook for 3-4 minutes per side until golden and crispy.
- 3
Drain Excess Oil
Remove pancakes and drain on a paper towel to remove excess oil.
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