Zesty Korean Kimchi Pancakes with Scallion and Chili Dip

Zesty Korean Kimchi Pancakes with Scallion and Chili Dip

VegetarianAsianLunchQuickEasyFamily-Friendly
⏱️ 20m PREP
🔥 15m COOK
👥 4 SERVINGS
⚡ 250 CAL/SERV
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Overview

These crispy and savory Korean kimchi pancakes are packed with flavor and paired with a spicy scallion and chili dip for an extra kick.

Macronutrients per serving

52
grams
Protein
6.0g 12%
Fat
8.0g 15%
Carbs
38.0g 73%

Rich in nutrients

☀️ Vitamin C
25% DV
Supports immune function
☀️ Vitamin A
10% DV
Essential for vision and immune health
🔺 Calcium
8% DV
Important for strong bones and teeth
🔺 Iron
10% DV
Supports oxygen transport in the blood

Ingredients

Main Ingredients

  • 2 cups flour sifted
  • 1 cup water
  • 1 cup kimchi chopped
  • 2 tablespoons kimchi juice
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Scallion and Chili Dip

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon chili flakes
  • 1 tablespoon scallions chopped
  • 1/2 teaspoon sesame oil

Instructions

  1. 1 In a large mixing bowl, combine the sifted flour, water, chopped kimchi, kimchi juice, soy sauce, sugar, and salt. Stir until the batter is smooth.
  2. 2 Heat the vegetable oil in a non-stick skillet over medium heat.
  3. 3 Pour a ladleful of batter into the skillet, spreading it thinly and evenly to form a pancake.
  4. 4 Cook for 3-4 minutes on each side or until the pancake is golden brown and crispy.
  5. 5 Repeat with the remaining batter, adding more oil to the skillet if necessary.
  6. 6 For the dip, mix soy sauce, rice vinegar, sugar, chili flakes, chopped scallions, and sesame oil in a small bowl.
  7. 7 Serve the pancakes hot with the scallion and chili dip on the side.

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