Crisp Kimchi Pancakes with Soy Dipping Sauce
Thin, lacy pancakes loaded with tangy kimchi and spring onions, fried until crisp and cut into wedges for dipping.
Ingredients
- Vegan kimchi200 g
- Plain flour120 g
- Egg1 pc
- Spring onions3 pc
- Soy sauce2 tbsp
- Rice vinegar1 tbsp
- Gochugaru1/2 tsp
- Vegetable oil3 tbsp
Method
- 01
Chop the kimchi, keeping 2 tbsp of its juice, and cut the spring onions into short lengths.
- 02
Whisk the flour, egg, kimchi juice and 150 ml cold water into a smooth batter, fold in the kimchi and spring onions, and let it rest for 5 minutes.
- 03
Stir the soy sauce, rice vinegar and gochugaru together for the dipping sauce.
- 04
Heat half the oil in a non-stick frying pan over medium-high heat, spread in half the batter thinly and fry for 4 minutes until the base is crisp and golden.
- 05
Flip and cook for 3 minutes more, pressing down with a spatula, then repeat with the rest of the oil and batter and serve in wedges with the sauce.
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