ASIAN**Kimchi Pancake

By Unblond1

16/12/17 - VVG. Without egg and with store-bought kimchi. I'd try it with egg the next time
14/01/18 - on second try, this really isn't my favourite way to eat kimchi. I used the egg this time and made smaller pancakes. They sucked up a lot of oil while cooking, never really got crispy and were soggy by the time I got to eat them.

Ingredients

• 1/2 cup kimchi
• 2 tablespoons all-purpose flour
• 2 tablespoons rice flour (I only had glutinous rice flour so I used all all-purpose)
• 1/4 teaspoon kosher salt
• 1 scallion, finely chopped
• 1 large egg
• Vegetable oil for frying
• Yangnyeomjang or Easy Dipping Sauce, to serve

Details

Servings 1

Preparation

Step 1

Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/4 cup liquid. Coarsely chop the kimchi if necessary.

In a small bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water (and egg, if using). Let stand for 10 minutes. Stir in the chopped kimchi and scallions and set aside until ready to cook.

Heat a medium-sized non-stick skillet over medium-high heat. Add 1 teaspoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/2 the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter (n.b. DON'T try to speed things up by cooking the whole thing as one pancake - took forever to cook, the edges were very dry before the centre was ready and it was hard to flip). Cook for about 2 minutes until the bottom is crispy and golden, pressing down often with a spatula. Flip over and cook until the other side is crispy and golden, continuing to press down with the spatula, about 2 minutes more. Repeat with remaining mixture.

Serve the pancakes warm or at room temperature with dipping sauce on the side.

Easy dipping sauce: Combine 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1/4 teaspoon sugar and 1/2 teaspoon toasted sesame oil. Garnish with toasted sesame seeds and finely minced scallion, if desired. Could also add a teaspoon or two of Yangnyeomjang for some heat (in which case no need for scallions or sesame seeds as they're already in there.)

Calories 236.6
Total Fat 9.5 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 485.1 mg
Potassium 56.4 mg
Total Carbohydrate 31.9 g
Dietary Fiber 4.4 g
Sugars 0.4 g
Protein 4.9 g

WITH EGG:

Calories 321.6
Total Fat 15.5 g
Saturated Fat 3.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.7 g
Cholesterol 225.0 mg
Sodium 560.1 mg
Potassium 131.4 mg
Total Carbohydrate 31.9 g
Dietary Fiber 4.4 g
Sugars 0.4 g
Protein 11.9 g