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Kimchi Jun (Kimchi Pancake) and Dipping Sauce
October 06, 2013

One of my fav's to use up the extras in the refrigerator, including the end of the Kimchee jar. To make the outsides extra crispy and boost the protein level of this add part besan (chickpea flour - found in indian food markets) to the wheat flour specified. I like them with a 50/50 mix. Add a bit of sesame oil to the cooking oil to give a nice flavor. I also make these without the kimchee, using other scrap veggies and indian spices in batter such as cumin, turmeric, coriander, and/or garam masala. Sour cream or plain yogurt dip also good with indian version. Also can add thai curry pastes and fish sauce to spice it up.