Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Share recipe
Description
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Ingredients
- 1 cup kimchi, drained and chopped
- ½ cup reserved juice from kimchi
- 1 cup all-purpose flour
- 2 eggs
- 1 green onion, chopped
- 1 tablespoon vegetable oil
- salt to taste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon Korean chili pepper flakes
- ½ teaspoon toasted sesame seeds
Directions
- 1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- 2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
- 3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts
serving: 8 pancakes
calories: 199.3 kcal
carbohydrates: 26.5 g
protein: 7.4 g
saturated fat: 1.5 g
cholesterol: 93 mg
sodium: 549.5 mg
fiber: 1.6 g
sugar: 1 g
Categories