Kimchi Pancakes
Crispy, savory pancakes made with tangy, spicy kimchi and a simple flour batter. These pancakes (kimchijeon) are a popular appetizer or side dish that's packed with bold flavors and served with a soy dipping sauce.
Ingredients
- 1 cup napa cabbage kimchi, chopped
- 1/4 cup kimchi juice (from kimchi jar)
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 3/4 cup ice cold water
- 4 green onions, sliced
- 1/2 tsp salt
- 3 tbsp vegetable oil (for frying)
- 3 tbsp soy sauce (for dipping sauce)
- 1 1/2 tbsp rice vinegar (for dipping sauce)
- 1 tsp toasted sesame oil (for dipping sauce)
- 1 tsp toasted sesame seeds (for dipping sauce)
Instructions
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1
In a large mixing bowl, combine 1 cup all-purpose flour, 1/4 cup rice flour, and 1/2 tsp salt.
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2
Add 1/4 cup kimchi juice (from kimchi jar) and 3/4 cup ice cold water to the flour mixture and whisk until a smooth batter forms.
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3
Fold in 1 cup chopped napa cabbage kimchi and 4 sliced green onions. The batter should be fairly thin but with visible kimchi pieces.
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4
To make the dipping sauce, in a small bowl mix together 3 tbsp soy sauce (for dipping sauce), 1 1/2 tbsp rice vinegar (for dipping sauce), 1 tsp toasted sesame oil (for dipping sauce), and 1 tsp toasted sesame seeds (for dipping sauce). Set aside.
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5
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil (for frying) to coat the pan.
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6
Pour about 1/4 cup of the batter into the skillet for each pancake. For larger pancakes, use 1/2 cup of batter. Spread the batter into a thin, even layer about 1/4 inch thick.
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7
Cook the pancake for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully with a spatula and cook for another 2-3 minutes until both sides are crispy and the pancake is cooked through.
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8
Transfer to a paper towel-lined plate to remove excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
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9
Cut the pancakes into wedges and serve immediately while hot and crispy with the dipping sauce on the side.