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Kimchi Pancakes with Dipping Sauce

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch Dinner Korean
Kimchi Pancakes with Dipping Sauce
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
  • 1/2 teaspoon toasted sesame seeds
Instructions
1
Combine all the ingredients - kimchi, its juice, flour, eggs, and green onion - in a large mixing container.
2
Heat a substantial amount of vegetable oil over medium heat in a spacious frying pan. Using roughly 1/4 cup of the mixture for each pancake, carefully pour it into the pan, spreading as thinly as possible. Cook the pancakes until they are fully cooked and have a light brown color, flipping them once, taking around 3 to 5 minutes per side. Add a pinch of salt according to your preference.
3
Mix the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds in a separate bowl.