Kimchi Jun Kimchi Pancake And Dipping Sauce Recipes
KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Provided by Adine Lee
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- 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.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g
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- In a large bowl, combine kimchi, kimchi brine/juice, chopped onion, green onions, cornstarch, all-purpose flour, water and sugar. Mix until well blended.
- In a skillet, heat around 1-2 tablespoons of oil. Pour around 1/3 cup of the pancake batter and spread evenly and thinly over the oil. Fry the pancake for at least 2-4 minutes or until edges turn light golden brown. Then flip it over by tossing it or by using a turner. Do this to the remaining pancake batter.
- Alternatively, you can use a large skillet. Heat around 1-2 tablespoons of oil. Pour the whole pancake batter into the pan. Spread it evenly and thinly covering the whole skillet. Cook for around 3-5 minutes or until edges becomes golden brown and flip it over. Drizzle more oil on the sides of the pan, lift the pancake and swirl the pan to distribute the oil under the pancake. Place in a wire rack or plate with paper towel to drain excess oil.
- To make the dipping sauce: combine soy sauce, vinegar, water, sugar, sesame oil (if using), salt, pepper and sesame seeds. Stir until well combined.
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