Kimchi Pancakes
Transform leftover kimchi with these crispy vegetable fritters.
Ingredients
- 1½ cups kimchi
- ¾ cup plus 1 Tbsp. all-purpose flour
- ¼ cup soy sauce divided
- 1 egg large
- 4 scallions
- 4 Tbsp. grapeseed or other neutral oil divided
- 3 Tbsp. unseasoned rice or distilled white vinegar
- 1 Tbsp. kimchi brine from jar
Instructions
-
In a medium bowl, crack 1 egg and add kimchi brine, soy sauce, and water. Wisky until well combined.
-
Sift in flour and whisk again until smooth.
-
Chop kimchi, add to the batter and stir until evenly distributed throughout.
-
Slice your scallions into rings, on the diagonal. Add half to the batter and set the other half aside for serving.
-
Heat oil in a large skillet on medium high. Using a 1/4 cup measure, drop batter into the skillet with enough space between each cupful.
-
Cook for 2-3 minutes on the first side, flip and cook for another 3 minutes. The pancakes sound be golden brown.
-
Set on a wire rack and continue cooking your batter until all your pancakes are cooked. You should end up with 8 or 9.
-
In a small bowl, mix soy sauce and vinegar.
-
Place pancakes on a platter, top with scallions and serve with dipping sauce.
-
Enjoy! 😀
