Korean Kimchi Pancake

Ingredients

• 1 cup chopped kimchi (well-fermented)
• 2 tbsp kimchi juice
• 1 cup flour
• 1 egg
• 150ml cold water
• 2 spring onions, sliced
• 1 tsp gochujang
• 3 tbsp oil
• For dip: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame seeds

Instructions

1. Mix the kimchi, kimchi juice, flour, egg, water, spring onions and gochujang into a thin batter.
2. Heat half the oil in a pan and pour in half the batter, spreading thin.
3. Cook over medium-high heat until deep golden and crisp on both sides, 3-4 minutes a side.
4. Repeat with the rest.
5. Mix the dipping sauce and serve.

Serving suggestions

• Cut into wedges and serve with the dip.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions