Kimchi Pancake Recipe In 15 Minutes Or Less

Servings: 4

Ingredients

Kimchi Pancake

1 cup roughly chopped kimchi
½ cup kimchi brine
1 green onion, sliced
1 teaspoon sugar
⅓ cup all-purpose flour
⅓ cup cornstarch
1 tablespoon canola oil

Dipping Sauce

1 tablespoon soy sauce
1 tablespoon water
2 teaspoons rice vinegar
1 teaspoon sugar
Pinch of sesame seeds

Preparation

1. Make the kimchi pancake: In a medium bowl, mix together the kimchi, brine, green onion, sugar, flour, and cornstarch until well combined.

2. Heat the canola oil in a 10-inch nonstick skillet over medium heat. Pour the batter into the pan and spread evenly with a silicone spatula. Fry for 3–4 minutes, or until the bottom is golden brown, then flip and fry on the other side for 2 minutes, until golden brown and cooked through. Slide the pancake out of the pan onto a plate.

3. Make the dipping sauce: In a small bowl, stir together the soy sauce, water, rice vinegar, sugar, and sesame seeds until the sugar has dissolved.

4. Slice the pancake into 8 wedges and serve with the dipping sauce.

5. Enjoy!