Kimchi Pancakes – A small batch

March 13, 2014 at 4:55 pm Leave a comment

kimchi pancakes

aka Kimchijeon

Pancakes
1/2 cup cabbage kimchi
1/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon kosher salt
2-3 scallions, finely chopped
oil for frying

Drain the kimchi, reserving the juice
measure the juice and top off with water if necessary to make 1/2 cup liquid
chop the kimchi coarsely

In a bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water
let stand for 10 minutes
stir in the chopped kimchi and scallions

Heat oil in a large skillet over medium-high heat
add 1/4 of the mixture to the skillet for each pancake
spread it out with the back of a spoon to thin out the pancake a bit
cook for about 2 minutes on each side, until golden brown
when crisp and brown drain on paper towels

Serve the pancakes warm or at room temperature with dipping sauce on the side if you like. But I think they’re pretty tasty without.

Dipping Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon grated ginger
1/2 teaspoon sugar
splash of sesame oil

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Entry filed under: For One or Two, Korean, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: , .

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