3-Ingredient Kimchi Pancakes

Prep Time: 5m | Cook Time: 10m | Servings: 5

Ingredients

Pancake

• 1 cup kimchi
• 1/2 cup flour
• 1/4 cup kimchi juice (the liquid the kimchi is sitting in)
• 1-2 tbsp water, as needed
• Oil for frying

Dipping Sauce

• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2-1 tbsp syrup
• 1 stalk spring onion, finely chopped
• 2 tsp toasted sesame seeds

Instructions

1. For the pancake batter, place the kimchi into a bowl and use scissors to chop it roughly into smaller pieces.
2. Add in flour and kimchi juice and mix until you get a thick batter - it shouldn’t be runny but also not too thick. Add a tbsp of water at a time as needed to adjust the consistency.
3. For the dipping sauce, in a small bowl combine soy sauce, rice vinegar, sesame oil, syrup, spring onion, and toasted sesame seeds. Set aside.
4. Heat a good splash of oil in a frying pan over medium heat.
5. Add the pancake batter and fry on one side until the edges start to crisp up.
6. Flip the pancake and cook for another 1-2 minutes until golden and crispy on both sides.
7. Drain on paper towels to remove excess oil.
8. To serve, cut the pancake into squares or wedges and serve with the dipping sauce.
9. Optionally sprinkle with additional toasted sesame or spring onion for extra flavour.