Kimchi Jun (Kimchi Pancake) and Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi! Ingredients:
1 cup kimchi, drained and chopped |
1/2 cup reserved juice from kimchi |
1 cup all-purpose flour |
2 eggs |
1 green onion, chopped |
1 tablespoon vegetable oil |
salt to taste |
1 tablespoon rice vinegar |
1 tablespoon soy sauce |
1/2 teaspoon sesame oil |
1/2 teaspoon korean chili pepper flakes (optional) |
1/2 teaspoon toasted sesame seeds (optional) |
Directions:
1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. 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.
3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
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