Advertisement
Ingredients
FOR THE DIPPING SAUCE
1 tablespoon soy sauce
¼ teaspoon sesame oil
¼ teaspoon vinegar
¼ teaspoon minced scallion
¼ teaspoon sesame seeds
FOR THE PANCAKE
½ cup flour
½ cup potato starch
1 egg
2 scallions, cut into 1 ½-inch-long pieces
1 ½ tablespoons garlic, sliced thinly
1 ½ tablespoons Korean red pepper powder or ½ tablespoon cayenne
1 teaspoon salt
1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
2 tablespoons kimchi juice
6 tablespoons vegetable oil
Nutritional analysis per serving
43 grams carbs; 53 milligrams cholesterol; 470 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 31 grams fat; 4 grams fiber; 588 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
FOR THE DIPPING SAUCE
- Step 1
Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
You're right- it's definitely terribly dry if you make it by the method above. However- if you instead combine all the wet ingredients first, then, stirring, add the dry ingredients to the wet ingredients, it works great. I'm not sure why this is, but since I've done that, this recipe works great for me.
i feel like this recipe lacks water, even with the kimchi juice. not nearly wet enough to really mix together! anyone else feel this way?
Horrible recipe. I wish I had checked the comments first. I have one big ball of pasty goo that is nothing close to a batter.
I doubled the amount of Kimchi liquid, replaced the chili peppers with guachojong paste and i cooked the scallions in a hot nonstick skillet. These steps added some moisture into the pancakes. I also doubled the kimchi for more flavor. Kids and hubby approved!
Like most others, found the batter very dry. Doubled the kimchi liquid, used garlic scapes instead of garlic, omitted salt, used only one tbsp of red pepper, and was happy with the results.
After adding one egg and about 1/2 cup water, it reached the consistency needed to be turned into a pancake. (Thank you for the previous notes). The product is still a little bit too doughy for my liking. Also I diluted the dipping sauce with water as it was way too salty even with low-sodium soy sauce and added a little more vinegar and scallion.