Diva Tasting: Kimchi Pancake and Dipping Sauce…

Kimchi Pancake and Dipping Sauce

Different but good for those who like different and good.


1 Cup Kimchi, Drained And Chopped

½ Cup Reserved Juice From Kimchi

1 Cup All-Purpose Flour

2 Large Eggs Eggs

1 Green Onion, Chopped

1 Tablespoon Vegetable Oil

Salt To Taste

Dipping Sauce

1 Tablespoon Rice Vinegar

1 Tablespoon Soy Sauce

½ Teaspoon Sesame Oil

½ Teaspoon Korean Chili Pepper Flakes

½ Teaspoon Toasted Sesame Seeds


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.


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