Zesty Korean Kimchi Pancakes with Scallion and Chili Dip

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

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

Method

1. 01
   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. 02
   Heat the vegetable oil in a non-stick skillet over medium heat.
3. 03
   Pour a ladleful of batter into the skillet, spreading it thinly and evenly to form a pancake.
4. 04
   Cook for 3-4 minutes on each side or until the pancake is golden brown and crispy.
5. 05
   Repeat with the remaining batter, adding more oil to the skillet if necessary.
6. 06
   For the dip, mix soy sauce, rice vinegar, sugar, chili flakes, chopped scallions, and sesame oil in a small bowl.
7. 07
   Serve the pancakes hot with the scallion and chili dip on the side.