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These Korean-style pancakes are served spicy, not sweet. They’re great for getting rid of overly-fermented kimchi!
Ingredients
- 1 cup kimchi, drained and chopped
- ½ cup reserved juice from kimchi
- 1 cup all-purpose flour
- 2 eggs
- 1 green onion, chopped
- 1 tablespoon vegetable oil
- salt to taste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon Korean chili pepper flakes (Optional)
- ½ teaspoon toasted sesame seeds (Optional)
Directions
Step 1
Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Step 2
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Step 3
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 199 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 8% |
| Cholesterol93mg | 31% |
| Sodium550mg | 24% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C21mg | 105% |
| Calcium62mg | 5% |
| Iron2mg | 13% |
| Potassium189mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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