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Kimchi Pancake with Soy Dipping Sauce

Kimchi Pancakes | BourbonAndHoney.com
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Spicy, fermented and delicious this Kimchi pancake is a great appetizer, snack or dinner side.

Ingredients

Scale
  • Dipping Sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon seasoned rice vinegar
  • 1/2 teaspoon sesame oil
  • Kimchi Pancakes
  • 1 cup chopped kimchi
  • 1/2 cup all purpose flour
  • 1/4 cup water
  • 3 tablespoons kimchi juice
  • 2 tablespoons chopped green onion
  • Pinch red pepper flakes
  • 2 teaspoons olive oil
  • Sliced green onions and sesame seeds for garnish, if desired

Instructions

  1. In a small bowl, stir together soy sauce, rice vinegar and sesame oil. Set aside.
  2. In a medium bowl, stir together kimchi, flour, water, kimchi juice, green onions and red pepper flakes until it forms a thick batter.
  3. Heat 2 teaspoons olive oil in a 12-inch non-stick skillet over medium heat. Spoon and spread the pancake batter evenly on the bottom on the pan. Cook for 2 to 3 minutes or until the top begins to look dry and the bottom gets crispy and golden brown. With a large spatula carefully flip the pancake.
  4. Cook for an additional 2 minutes or until browned. Transfer to a cutting board and cut into bite-sized pieces. Garnish with additional sliced green onion and sesame seeds, if desired. Serve with soy dipping sauce.

Nutrition

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