Korean Kimchi Pancakes with Spicy Dipping Sauce
15m PREP
10m COOK
4 SERVINGS
250 CAL/SERV
Overview
Crispy on the outside and tender on the inside, these Korean Kimchi Pancakes are packed with flavor and paired with a spicy dipping sauce for an extra kick.
Macronutrients per serving
48
grams
Protein
6.0g 13%
Fat
10.0g 21%
Carbs
32.0g 67%
Rich in nutrients
Vitamin C
25% DV
Supports immune function
Iron
10% DV
Supports oxygen transport in the blood
Calcium
8% DV
Essential for healthy bones and teeth
Fiber
2g
Promotes digestive health
Antioxidants
High
Helps protect cells from damage
Ingredients
Main Ingredients
- 1 cup kimchi chopped
- 2 cups flour sifted
- 1 cup water
- 2 tablespoons kimchi juice
- 1/2 teaspoon salt
- 1/4 cup green onions chopped
- 2 tablespoons vegetable oil
Spicy Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru
- 1 teaspoon sugar
- 1 clove garlic minced
Instructions
- 1 In a large mixing bowl, combine sifted flour, water, kimchi juice, and salt. Stir until smooth.
- 2 Add chopped kimchi and green onions to the batter and mix well.
- 3 Heat vegetable oil in a non-stick pan over medium-high heat.
- 4 Pour a ladleful of batter into the pan, spreading it evenly to form a pancake.
- 5 Cook the pancake for 3-4 minutes on each side or until golden brown and crispy.
- 6 Repeat with the remaining batter, adding more oil as needed.
- 7 For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, gochugaru, sugar, and minced garlic in a small bowl. Mix well.
- 8 Serve the pancakes hot with the spicy dipping sauce on the side.