Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Recipe by Adine Lee from allrecipes.com
Dinner,Lunch,Side Dish 30 Mins.
Ingredients
4
4 servings
- •1 cup kimchi, drained and chopped
- •½ 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
- •½ teaspoon sesame oil
- •½ teaspoon Korean chili pepper flakes (Optional)
- •½ teaspoon toasted sesame seeds (Optional)
Instructions
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- 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.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutritional Facts
Per 4 servings
- Calories: 199
- Carbohydrate: 27g
- Fat: 7g
- Fiber: 2g
- Protein: 7g
- Sugar: 1g
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