I’ve been dreaming of these Korean vegetable pancakes since i saw this on @herbifoods. I used his recipe as a guide but used whatever I had in my fridge. They are so so delicious and very easy to make- try for yourself!
Super Easy Korean Kimchi Pancakes
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I’ve been dreaming of these Korean vegetable pancakes since i saw this on @herbifoods. I used his recipe as a guide but used whatever I had in my fridge. They are so so delicious and very easy to make- try for yourself!
Ingredients
- 1 cup (125g) flour
- 4 tbsp corn starch
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp brown granulated sugar
- 1 cup (240ml) water
- 1/2 cup kimchi (or sauerkraut with sriracha)
- 1 carrot, thinly sliced
- 2 green onions, thinly sliced (all parts)
- 1/2 red onion, thinly sliced
- 1 1 zucchini (or 2 small ones), thinly sliced
- Oil for frying
For the dipping sauce
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vinegar
- 2 tsp chili oil with peanuts
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
Method
- 1)
In a mixing bowl, whisk together the flour, corn starch, salt, bicarbonate of soda, brown sugar, and water until smooth.
- 2)
Add the kimchi, carrot, green onions, red onion, and zucchini to the batter and mix well.
- 3)
Heat a frying pan over medium-high heat with enough oil to coat the bottom of the pan.
- 4)
Spoon the batter into the pan to form medium sized pancakes and fry until golden and crispy on both sides.
- 5)
Remove the pancakes from the pan and drain on paper towels.
- 6)
In a separate bowl, whisk together the soy sauce, sesame oil, vinegar, chili oil with peanuts, sugar, and toasted sesame seeds to make the dipping sauce.
- 7)
Serve the pancakes hot with the dipping sauce on the side.
- 8)
Enjoy your delicious and easy-to-make Korean kimchi pancakes!