KitchenMuse

Spicy Kimchi Pancakes with Dipping Sauce

Prep Time: 20 min · Cook Time: 15 min

Pancakes
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/2 cup kimchi, finely chopped
  • 2 tablespoons kimchi juice
  • 1 None egg
  • 2 green onions, thinly sliced
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, finely chopped

Instructions

Prepare the Batter
  1. In a large mixing bowl, combine the all-purpose flour, water, and kimchi juice. Stir until smooth and free of lumps.
  2. Add the chopped kimchi, egg, sliced green onions, gochujang, and salt to the flour mixture. Mix until all ingredients are well incorporated and a thick batter forms.
Cook the Pancakes
  1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
  2. Once the oil is hot, pour half of the batter into the skillet, spreading it evenly to form a pancake about 1/2 inch thick.
  3. Cook the pancake for about 3-4 minutes on each side, or until it is golden brown and crispy. Transfer the cooked pancake to a paper towel-lined plate to drain excess oil.
  4. Repeat steps 3-5 with the remaining batter, adding more oil to the skillet if necessary.
Make the Dipping Sauce
  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar is completely dissolved.
  2. Stir in the toasted sesame seeds and finely chopped green onion.
Serve
  1. Cut the kimchi pancakes into wedges and arrange them on a serving platter.
  2. Serve the pancakes with the prepared dipping sauce on the side for dipping. Enjoy your flavorful Korean appetizer!