Kimchi Pancakes Recipe

Name: Kimchi Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sugar; 1/4 cup soy sauce; 2 tablespoons black vinegar; 2 teaspoons jarred kimchi liquid; 1 teaspoon roasted sesame seeds; 3 tablespoons jarred kimchi liquid; 1 teaspoon black bean sauce; 1 1/2 teaspoons kosher salt; 2 tablespoons plus 1 teaspoon canola oil; 3/4 cup all-purpose flour; 1/2 cup chopped drained kimchi; 4 scallions, cut into 1-inch lengths (1/2 cup)

Servings: persons

2 teaspoons sugar
1/4 cup soy sauce
2 tablespoons black vinegar
2 teaspoons jarred kimchi liquid
1 teaspoon roasted sesame seeds
3 tablespoons jarred kimchi liquid
1 teaspoon black bean sauce
1 1/2 teaspoons kosher salt
2 tablespoons plus 1 teaspoon canola oil
3/4 cup all-purpose flour
1/2 cup chopped drained kimchi
4 scallions, cut into 1-inch lengths (1/2 cup)

1
Make the Dipping Sauce In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
2
Make the Pancakes In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil.
3
Add the flour and stir just until a batter forms.
4
Fold in the kimchi and scallions.
5
Make the Pancakes In a nonstick skillet, heat the remaining 2 tablespoons of canola oil.
6
Scrape the batter into the skillet and gently spread it into a round.
7
Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes.
8
Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer.
9
Transfer the pancake to a paper towellined plate to drain; serve with the soy-sesame dipping sauce.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons sugar, 1/4 cup soy sauce, 2 tablespoons black vinegar, 2 teaspoons jarred kimchi liquid, and more.

Yes, Kimchi Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kimchi Pancakes

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