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 calories
carbohydrate: 26.5 g
cholesterol: 93 mg
fat: 7.1 g
fiber: 1.6 g
protein: 7.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 549.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

  2. 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.

  3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Recipe Yield

8 pancakes

Recipe Note

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

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