These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Ingredients
- kimchi: 1 cup (chopped)
- reserved juice from kimchi: 0.5 cup
- all-purpose flour: 1 cup
- eggs: 2 piece
- green onion: 1 piece (chopped)
- vegetable oil: 1 Tbsp
- salt: (to taste)
- rice vinegar: 1 Tbsp
- soy sauce: 1 Tbsp
- sesame oil: 0.5 tsp
- Korean chili pepper flakes: 0.5 tsp (optional)
- sesame seeds: 0.5 tsp (toasted, optional)
Metric Conversion
Stages of cooking
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Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
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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.
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Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
