A crispy, savory Korean pancake made with fermented kimchi, scallions, and a touch of spice, served with a bold gochujang dipping sauce.
🥢 Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 1/4 cup rice flour (for extra crispiness)
- 1/2 cup water
- 1 egg
- 1/2 cup well-fermented kimchi, chopped
- 2 tbsp kimchi juice
- 1 green onion, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp gochugaru (Korean chili flakes, optional)
- Oil for frying
For the Gochujang Dipping Sauce:
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
🔥 Instructions:
- Make the batter: In a bowl, mix all-purpose flour, rice flour, water, egg, kimchi, kimchi juice, scallions, salt, black pepper, and gochugaru. Stir until combined.
- Cook the pancake: Heat a pan with a little oil over medium heat. Pour in the batter and spread evenly. Cook for 3-4 minutes per side until golden and crispy.
- Prepare the dipping sauce: Mix gochujang, soy sauce, rice vinegar, honey, sesame oil, and sesame seeds in a small bowl.
- Serve hot: Slice the pancake into wedges and serve with the dipping sauce. Enjoy!
✅ Pros:
✔️ Bold, tangy, and spicy flavors.
✔️ Crispy on the outside, soft inside.
✔️ Great as a snack, appetizer, or side dish.
❌ Cons:
❌ Needs well-fermented kimchi for the best flavor.
❌ Can be tricky to flip if too large.