Kimchi Pancakes with Dipping Sauce

These pancakes from Judy Joo are really tasty with their crispy outside and are so easy to make. These are usually made as large pancakes that are cut into smaller pieces to be shared at the table, but smaller ones are more attractive and easier to flip. Serve with dipping sauce!

Makes 12

Ingredients

Kimchi Pancakes

225 g (8 oz) drained chopped Cabbage Kimchi, plus 60 ml (2 fl oz) kimchi liquid
6 tbsp rice flour
30 g (1 oz) plain flour
3 tbsp thinly sliced spring onions
1 large egg
1 tsp sugar
½ tsp sea salt
Vegetable oil, for frying
Pancake Dipping Sauce

Pancake Dipping Sauce

60 ml (2 fl oz) soy sauce
1½ tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp crushed roasted sesame seeds
1 tbsp gochugaru (Korean chilli flakes)
2 spring onions, very thinly sliced on an angle

Method

Print Recipe

In a medium bowl, stir together the kimchi, kimchi liquid, rice flour, plain flour, spring onions, egg, sugar and salt until a thick batter forms.

In a large non-stick frying pan, heat 2 tablespoons of oil over a medium heat. Working in batches, spoon 2 tablespoons of the batter into the frying
pan to form pancakes about 6 cm (2½ in) wide.

Cook until golden brown on the base. 3-4 minutes. Flip the pancakes and press down firmly on the pancakes with the back of your spatula. Continue
cooking until the other side is golden brown, about 3 minutes more.

Transfer to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.

Transfer to a platter and serve with the pancake dipping sauce.

Pancake Dipping Sauce

In a small bowl, stir together all the ingredients. Cover and store in the fridge if not using immediately.