Appetizer for 3
Kimchi Pancakes
Kimchi, scallions, onion, and batter pan-fry into crisp savory pancakes with a simple soy dipping sauce.
$0.32per serving $
22 minstart to table
3servings
Ingredients
- 1 cup thinly sliced fully-fermented kimchi
- 1 1/2 scallions
- 1/4 onion
- 3 oz minced pork (optional)
- cooking oil with high smoke point for pan frying (optional)
- 1 1/4 cups all-purpose flour or buchimgaru
- 1 or 2 teaspoons gochujang or gochugaru - optional
- 1 lightly beaten egg - optional
- 1 cup icy cold water
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tbsp water
- 1/2 tsp sugar
- 1 pinch black pepper
Steps
- Stir the soy sauce, vinegar, 1 tablespoon water, sugar, and pepper in a small bowl.
- Mix the flour, kimchi juice, cold water, gochujang or gochugaru, and egg if using into a loose batter.
- Fold in the kimchi, scallions, onion, and pork if using.
- Heat a thin layer of oil in a 10-inch skillet over medium heat.
- Spread half the batter in the skillet and cook for 4 minutes per side, until crisp and the pork reaches 160 F.
- Cook the remaining batter the same way, then cut the pancakes and serve with the dipping sauce.
Main ingredient on sale this week? See what to make with ground pork on sale.
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