Kimchi is a really handy item to stock at home, it is refreshingly good as a side dish, or when cook with fried rice, and it is one of the easiest and tastiest Korean pancake you can make. Today I am sharing two recipes with you, a kimchi pancake recipe along with the recipe for tangy dipping sauce that goes really well with the pancake, or any Korean pancake for that matter.
To make the pancake, first mix together all purpose flour, salt, and ice cold water, then add egg, kimchi, and chilies. Since everyone agrees that crispy pancake is better than chewy pancake, the batter needs to be as cold as possible, and to help that, please add 4-5 ice cubes into the batter mix. Fry the pancakes with a non-stick pan or a cast iron skillet, and if you use a 10.25″ cast iron skillet like me, you should get a total of 4 pancakes, which is pretty plenty even if you have guests coming.
Tangy dipping sauce
The tangy dipping sauce cannot be easier, you simply mix together sugar, soy sauce, water, rice vinegar, gochugaru, sesame seeds, sesame oil, grated garlic, and chopped scallions. If you want to make the sauce ahead of the time, please leave out the garlic and scallions from the sauce, and only add them at the last minute prior to serving with pancakes.
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