Kimchi Jun (Kimchi Pancake) and Dipping Sauce recipe
All Recipes Side Dish
Ingredients
- 1 cup kimchi, drained and chopped ½ cup reserved juice from kimchi 1 cup all-purpose flour 2 eggs 1 green onion, chopped 1 tablespoon vegetable oil salt to taste 1 tablespoon rice vinegar 1 tablespoon soy sauce ½ teaspoon sesame oil ½ teaspoon Korean chili pepper flakes ½ teaspoon toasted sesame seeds
Nutrition Info
- 199.3 caloriescarbohydrate: 26.5 gcholesterol: 93 mgfat: 7.1 gfiber: 1.6 gprotein: 7.4 gsaturatedFat: 1.5 gservingSize: -sodium: 549.5 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Directions
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Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.