kimchi jun (kimchi pancake) and dipping sauce

kimchi jun (kimchi pancake) and dipping sauce
  • 1 cup kimchi, drained and chopped
  • 1/2 cup reserved juice from kimchi
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 green onion, chopped
  • 1 tablespoon vegetable oil
  • salt to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Korean chili pepper flakes (optional)
  • 1/2 teaspoon toasted sesame seeds (optional)


  1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
  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.
  3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

03/17/2017
kimchi jun (kimchi pancake) and dipping sauce, recipe PT15M PT1H 5 455 calories

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