KIMCHI PANCAKE
Provided by Elaine Louie
Categories dinner, quick, main course
Time 20m
Yield 3 pancakes
Number Of Ingredients 15
Steps:
- Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
- In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
- Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
- Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 27 grams, Carbohydrate 43 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 1 gram, TransFat 0 grams
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Chibueze Wisdom A
[email protected]These pancakes are amazing! I've made them several times now and they're always a hit.
Ealy Hawk
[email protected]I'm not sure what I did wrong, but my pancakes didn't turn out well. They were too greasy and didn't have much flavor.
Zainab ghazi
[email protected]These pancakes are so flavorful and satisfying. I'm glad I tried this recipe.
Md Rajon
[email protected]I love kimchi pancakes! This recipe is a great way to make them at home.
Firoj Alam
[email protected]Delicious!
Mehrbod Heydari
[email protected]These pancakes were really easy to make and they tasted great! I'll definitely be making them again.
Harishankar verma
[email protected]I followed the recipe exactly, but my pancakes didn't turn out crispy. I think I might have cooked them too long.
reversed oof
[email protected]These pancakes were a bit too spicy for me, but my husband loved them. He said they were the best kimchi pancakes he's ever had.
AHMAD YASEEN
[email protected]I'm not a huge fan of kimchi, but I really enjoyed these pancakes. The flavor was mild and the pancakes were crispy and fluffy.
Robert Soto
[email protected]These pancakes were so easy to make, and they were delicious! I served them with a fried egg and some kimchi, and it was a perfect meal.
Thabani Ngubeni
[email protected]This recipe is a great way to use up leftover kimchi. I also added some shredded carrots and bean sprouts to the batter, and it turned out really well.
John Sogah
[email protected]I've made these pancakes a few times now, and they always turn out great. I love the combination of kimchi and scallions, and the batter is always crispy and light.
Harmony Z
[email protected]These kimchi pancakes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with a delicious kimchi flavor. I served them with a soy-dipping sauce and some pickled vegetables, and they were perfect.