Kimchi Pancake
Crispy Korean savory pancake loaded with tangy kimchi
Ingredients
Instructions
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Prepare the batterIn a large mixing bowl, combine the all-purpose flour, rice flour, and salt. Slowly add the cold water while whisking to form a smooth batter. Add the beaten egg and kimchi juice, then mix until well incorporated.
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Add the kimchi and vegetablesFold in the chopped kimchi, sliced green onions, and onion. Stir gently until everything is evenly distributed in the batter. The consistency should be similar to a thick pancake batter - not too runny or too thick.
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Make the dipping sauceIn a small bowl, combine the soy sauce, rice vinegar, sesame oil, and sesame seeds. Stir well and set aside until ready to serve with the pancakes.
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Cook the pancakesHeat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Pour about 1/2 cup of the batter into the pan and spread it into a circle about 6-7 inches in diameter. Cook for 3-4 minutes until the bottom is golden brown and crispy.
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Flip and finish cookingCarefully flip the pancake using a wide spatula. Add 1 tablespoon more oil around the edges of the pancake for extra crispiness. Cook for another 3-4 minutes until the second side is golden brown and the pancake is cooked through.
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Serve hotTransfer the pancake to a cutting board and cut into wedges. Repeat the process with the remaining batter. Serve immediately while hot and crispy with the dipping sauce on the side.
Nutritional Information
320
Calories
per serving
8
Protein
g per serving
42
Carbohydrates
g per serving
14
Total Fat
g per serving
2.5
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
850
Sodium
mg per serving
12
Vitamin C
% of daily value
15
Iron
% of daily value
Kimchi Pancake is Also Known As
Kimchijeon, Kimchi-buchimgae, Korean Kimchi Fritter or Fermented Cabbage Pancake
