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Required Equipment
- Mixing bowls
- Whisk
- Nonstick skillet
- Spatula
Utilized Devices
Cooking Techniques
- pan-frying
- whisking
Ingredients
- 120 gAll-purpose flour
- 40 gRice flour
- 4 gBaking powder
- 6 gKosher salt
- 180 mlCold water
- 60 mlKimchi juice
- 160 gVegetarian kimchi — chopped
- 60 gScallions — thinly sliced
- 70 gCarrot — julienned
- 1 gGochugaru
- 45 mlNeutral oil — divided
- 30 mlLow-sodium soy sauce
- 15 mlRice vinegar
- 5 mlToasted sesame oil
- 4 gSugar
- 3 gToasted sesame seeds
Instructions
Whisk the soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds together in a small bowl for the dipping sauce.
In a large bowl, whisk the all-purpose flour, rice flour, baking powder, salt, and gochugaru. Whisk in the cold water and kimchi juice until smooth.
Fold in the kimchi, scallions, and carrot.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Ladle 1/4 cup batter per pancake and spread thin.
Cook until browned and crisp, 2 to 3 minutes per side. Repeat with the remaining oil and batter.
Serve hot with the dipping sauce.
Chef Tips
- ⭐Keep the batter cold for extra-crisp edges.
- ⭐Press the pancake gently with the spatula to help it brown evenly.
- ⭐Use vegetarian kimchi to keep the dish meat-free.
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Nutritional Highlights
- ✓Kimchi adds probiotics and tangy flavor
- ✓Quick skillet snack for lunch or appetizers
- ✓Dairy-free with bold Korean flavors
Dietary Notes
Compliant With
Allergens
- Contains gluten (all-purpose flour)
- Contains soy (soy sauce)
- Contains sesame
FAQ
Can I make the batter ahead?
You can mix it up to 2 hours ahead; keep it chilled and stir before frying.
What if my pancakes stick?
Make sure the skillet is fully preheated and add a bit more oil between batches.
Nutrition
| Calories | 290 |
| Protein | 7 g |
| Carbs | 39 g |
| Fat | 12 g |