Kimchi Korean Pancakes with Gochujang Dipping Sauce

kimchi korean pancakes with Gochujang Dipping Sauce

For the Dipping Sauce:

  • 1 Tablespoon soy sauce
  • 1 Tablespoon water
  • 1 Tablespoon rice vinegar
  • 1 teaspoon thinly sliced scallions
  • 1 Tablespoon gochujang paste
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Pinch of red pepper flakes

For the Pancakes:

  • 3/4 cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 cup ice water
  • 1 egg, lightly beaten
  • 1 cup kimchi, chopped
  • 1/4 sliced scallions
  • 2 teaspoons gochujang paste
  • Pompeian Grapeseed Oil Spray
  1. In a small bowl combine all dipping sauce ingredients, set aside.
  2. In a large bowl combine flour, cornstarch, garlic, salt, ice water, egg, and gochujang paste. Whisk together until smooth. If the batter is too thick, add additional water 1 teaspoon at a time. The batter should be a little runny, but still slightly thick.  
  3. Mix in kimchi and scallions.
  4. Heat a non-stick skillet over medium-high heat. Spray with Pompeian Grapeseed Oil Spray. Pour 1/4 cup of pancake mixture into hot skillet. Cook until the bottom is golden brown (about 3-4 minutes), then flip over and cook for another 3-4 minutes, until the pancake is crisp and golden brown.  
  5. Repeat with remaining batter.
  6. Serve pancakes hot with dipping sauce.

Author: The Noshery

Rate Recipe: 

Print Recipe

Printer-friendly version