Kimchi Pancake

So in my quest to find recipes to use up my 3 lb tub kimchi. I’ve decided to make kimchi pancakes for the first time. I’ve tried the frozen ones sold at our local HMart but we really didn’t like the taste of it.

After looking at several recipes online this is what I came up with. It’s fairly easy to make.

First, place 1 cup of chopped kimchi in a bowl. Then add 1 tsp. cornstarch, 1/2 cup all purpose flour, 1 Tbsp. kimchi juice and 1/2 cup water. Mix well to combine.

Heat a non-stick pan and place a generous amount of oil. Then pour about 1/3 cup of the batter making sure to spread it thinly. I intentionally made smaller sized pancakes than bigs one usually the size of the pan as what you would normally see in recipes. Cook until brown on both sides and crisp around the edges. This won’t take long around 2-3 minutes per side.

I served this with a dipping sauce of black vinegar, lite soy and sesame oil. Proportions is totally up to your taste. You can use rice vinegar in place of black and add a pinch of sugar for a touch of sweetness.

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