Kimchi Pancake

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Kimchi Pancake

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Ingredients

Adjust Servings:
Pancake
1/2 cup All Purpose Flour
1/2 cup Potato Starch
1 cup Kimchi Chopped to small pieces
3 tablespoons Water
1/2 stalk Scallion Minced, green part only
1 tablespoon Vegetable Oil For cooking
Dipping Sauce
1 tablespoon Soy Sauce
1 tablespoon Water
1 1/2 teaspoons Rice Vinegar
1/2 teaspoon Sesame Oil

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Features:
    Cuisine:

    Crispy and spicy kimchi pancake dipped in a soy and vinegar sauce, meant to be shared

    • 15 min
    • Serves 2
    • Easy

    Ingredients

    • Pancake

    • Dipping Sauce

    Directions

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    Steps

    1
    Done

    Make the batter

    In a large mixing bowl, combine the flour and potato starch. Add kimchi, kimchi juice, water and scallions. Using chopsticks, mix well to combine.

    2
    Done

    Fry the batter

    Heat a large pan over medium heat. When hot, in about 1 minute, add oil then transfer the batter to the pan. Using the back of a spatula, flatten the batter to create a thin layer of pancake. Fry for 2 minutes, until the sides start to look crispy and browned, then flip over and fry on the other side for 2 more minutes. Remove from heat when both sides are browned.

    Slice the pancake into 6 triangular pieces (like pizza).

    3
    Done

    Make the dipping sauce

    Combine the soy sauce, water, rice vinegar and sesame oil in a small sauce bowl. Dip pancake slices into sauce and enjoy!

    Rebecca Chan

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