Rating: 4.5 stars
34 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

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  • 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.

Nutrition Facts

199 calories; protein 7.4g; carbohydrates 26.5g; fat 7.1g; cholesterol 93mg; sodium 549.5mg. Full Nutrition
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