Korean cooking forum topics:
I am craving these and the kimchi I made with your recipe is just screaming at me to be used in it lol.
I remember having this as a child, and I would love to be able to make some now.
Here is the recipe that I use when craving kimchi pancakes.
2 teaspoons rice vinegar
6 teaspoons soy sauce
1 teaspoons sesame seeds
1 teaspoons korean pepper flakes
3/4 cup flour
1/4 cup water
1 green and 1 red chili, deseeded and sliced lengthwise into fine shreds (optional)
1 green onion, minced
1 cup cabbage kimchi, chopped
1 tbsp. white sesame seeds, lightly dry-roasted in a pan until fragrant
3 tbsps. olive oil
Make vinegar soy dipping sauce recipe by combining all ingredients and mixing well. Set aside.
Place flour in a bowl and make a well in the centre. Add egg and whisk well, gradually adding water until desired consistency. Stir in red and green chilies, green onion, kimchi and sesame seeds, mixing well.
Heat 1/2 tbsp. olive oil in nonstick skillet over medium-high heat. Make small pancakes as you would regular pancakes. Gently panfry each pancake for 2 minutes on each side until light brown, pressing pancake flat after turning. Repeat until the mixture is used up. Serve with dipping sauce on the side.
Thanks georgia. I’ll try it out soon! :D
Alrighty, I just made georgia’s recipe. I don’t think my kimchi is fermented enough for pancakes just yet.. at least for my taste. And I think next time I’m going to use kimchi juice in place of some of the water just to give it extra flavor. Still, it tasted pretty similar to what I remember, but I think w/ a bit more fermented kimchi, it’ll taste even better :)
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