Description
This Korean Pancakes with Kimchi & Soy Dipping Sauce recipe offers a savory, crispy, and flavorful snack or appetizer. Made with a simple batter of flour, water, kimchi, and green onions, these pancakes are pan-fried to golden perfection and served with a tangy and umami-rich soy dipping sauce that balances spicy, salty, and sour notes beautifully. Perfect for a quick meal or entertaining guests with a taste of authentic Korean street food.
Ingredients
Scale
Pancakes
- 2 cups all-purpose flour
- 1 ½ cups water
- 1 cup kimchi, finely chopped
- 2 green onions, thinly sliced
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (for frying)
Soy Dipping Sauce
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Prepare the batter: In a spacious bowl, combine the all-purpose flour and water until the mixture is smooth. Gently fold in the finely chopped kimchi, thinly sliced green onions, egg, salt, and freshly ground black pepper, ensuring the batter retains some lumps for texture.
- Heat the skillet and add oil: Place a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Wait until the oil is shimmering to ensure it’s hot enough for frying.
- Cook the first pancake: Pour half of the batter into the skillet, spreading it into a round shape. Cook undisturbed for 3 to 4 minutes until the edges become crispy and the bottom turns golden brown.
- Flip and cook the other side: Carefully flip the pancake with a spatula and cook for another 3 to 4 minutes until both sides are nicely browned. Remove the pancake and keep it warm on a plate.
- Cook the second pancake: Repeat the frying process with the remaining batter. Add additional oil to the skillet if needed to prevent sticking.
- Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and optional toasted sesame seeds until well combined and smooth.
- Serve: Present the warm kimchi pancakes with the savory soy dipping sauce on the side for dipping, offering a perfect balance of spicy, salty, and tangy flavors.
Notes
- For extra crispiness, you can add a bit of cornstarch to the batter (about 1-2 tablespoons).
- Ensure the skillet is hot before pouring the batter to get a nice golden crust.
- Serve immediately to enjoy the pancakes while they are warm and crispy.
- You can customize the dipping sauce by adding a bit of chili flakes or fresh chili for extra heat.
- Leftover pancakes can be reheated in a skillet to restore crispiness instead of microwaving.
