- 3
Ingredients
- FOR THE DIPPING SAUCE:
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon vinegar
- 1/4 teaspoon minced scallion
- 1/4 teaspoon sesame seeds
- FOR THE PANCAKE:
- 1/2 cup flour
- 1/2 cup potato starch
- 1 egg
- 2 scallions, cut into 1 1/2-inch-long pieces
- 1 1/2 tablespoons garlic, sliced thinly
- 1 1/2 tablespoons Korean red pepper powder or cayenne
- 1 teaspoon salt
- 1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
- 2 tablespoons kimchi juice
- 6 tablespoons vegetable oil.
Preparation
Step 1
1. Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
2. In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
3. Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
4. Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.
Yield: 3 pancakes.