Kimchi Pancake

INGREDIENTS

Pancake

  • 6 oz AP flour

  • 1 cup ice cold water

  • 2 tsp gochujang (red pepper paste)

  • 1 egg, lightly beaten

  • 1 cup kimchi

  • 1 green onion, 2 inch pieces

  • 2 oz onion, extremely thin

Dipping Sauce

  • 22 tbsp raw sugar

  • 4 tbsp soy sauce

  • 4 tbsp water

  • 4 tbsp rice vinegar

  • 1/2 tsp gochugaru

  • 1/2 tsp garlic, minced

  • 1/2 tsp sesame seeds

  • 1/2 tsp sesame oil

  • 1/2 tsp green onion, thinly sliced

Directions

Batter

  1. Sift the flour into a bowl and slowly add water, gochujang, and egg.

  2. Fold together but do not overmix.

  3. Add the kimchi, kimchi liquid, green onion, and onion.

Service

  1. Pre heat a non-stickpan until medium high heat.

  2. Put a generous amount of cooking oil into the pan.

  3. Make sure the oil is spread all the way over the pan.

  4. Ladle the mixture into the pan and make sure it is evenly spread.

  5. Cook the mixture on high heat initially for 10 to 20 seconds then reduce heat to medium low.

  6. Turn the pancake over when 70% of the pancake is cooked.

  7. When both sides are cooked, slice it into 2 inch bite-size pieces.

Dipping Sauce

  1. Combine sugar, soy sauce and water in a saucepot and cook until sugar dissolves.

  2. (This process should go quick. just takes a few minutes.)

  3. Add remaining ingredients and serve with kimchi pancakes.

A favorite of

Jessica Sigmundsson