Ingredients
For the dipping sauce
- 1 tablespoon soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon vinegar
- ¼ teaspoon minced scallion
- ¼ teaspoon sesame seeds
For the pancake
- ½ cup flour
- ½ cup potato starch
- 1 egg
- 2 scallions, cut into 1 1/2-inch-long pieces
- 1 ½ tablespoons garlic, sliced thinly
- 1 ½ tablespoons Korean red pepper powder or 1/2 tablespoon cayenne
- 1 teaspoon salt
- 1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
- 2 tablespoons kimchi juice
- 6 tablespoons vegetable oil
- Nutritional Information
Nutritional analysis per serving (3 servings)
411 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 6 grams protein; 62 milligrams cholesterol; 1367 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 pancakes
Preparation
For the dipping sauce
- Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
- In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
- Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
- Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.
20 minutes
Dining and Cooking