Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 199 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 tablespoon vegetable oil
• salt to taste
• 1 tablespoon soy sauce
• 1 green onion, chopped
• 1 tablespoon rice vinegar
• 1 cup kimchi, drained and chopped
• 0.5 teaspoon sesame oil
• 0.5 teaspoon toasted sesame seeds
• 0.5 cup reserved juice from kimchi
• 0.5 teaspoon Korean chili pepper flakes

Recipe Instructions

Step 1

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

Step 2

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

Step 3

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.