Savory Korean Kimchi Pancake
 
 
Crispy on the outside, light and fluffy on the inside with delicious kimchi in every bite. I guarantee these pancakes will be gone in the blink of an eye.
Author:
Recipe type: Appetizer
Cuisine: Korean
Serves: 8-12
Ingredients
  • ⅔ cup all-purpose flour
  • ⅓ cup rice flour
  • 2 tbs cornstarch
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp sugar
  • ½ tsp salt
  • 1 cup (tightly pack) sliced kimchi
  • 2 tbs kimchi juice (will add spiciness to the pancake)
  • ¾ cup cold Canada Dry Sparkling Seltzer water, Original flavor
  • 1 egg, lightly beaten
  • 6 thin green onions, cut into 1" length
  • 1 red chili, sliced
  • Dipping Sauce
  • 1 tbs soy sauce
  • 1½ tsp rice vinegar
  • ½ – 1 tsp water
  • ⅛ tsp sugar
  • ½ tsp toasted sesame seeds
Directions
  1. In a bowl, whisk together the all purpose flour, rice flour, cornstarch, onion powder, garlic powder, sugar, salt and white pepper.
  2. Add the kimchi, kimchi juice, seltzer water, egg, and half of the green onions. Using a spoon, mix to combine until there is no visible flour.
  3. Pre-heat a 10" cast iron pan over medium heat. Add 2-3 tbs of oil. When the pan is hot, pour half the batter into the pan. You should heard sizzling (if not the pan is not hot enough and won't be crisp). Spread the batter and kimchi to even thickness. Top the pancake with half the remaining green onions and half the red chilies.
  4. Fry the pancake for 3 minutes. Carefully flip and fry for another 3 minutes. Remove and place it on a wire rack while you cook the rest of the batter. Slice the pancakes into squares or wedges. Serve immediately with dipping sauce.
Notes
1. If the pancake has cooled and lost its crisp, heat and crisp it right back up by popping it under the broiler for 1-2 minutes. Watch it closely so it doesn't burn.
Recipe by Curious Nut at https://www.curiousnut.com/savory-korean-kimchi-pancake/