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
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.