Crispy savory pancakes, flavored with well-fermented kimchi, served with a sweet and sour dipping sauce. A Korean street food classic, simple and comforting.
Ingredients
- 150 g all-purpose wheat flour
- 180 ml water
- 1 piece egg
- 60 ml Korean rice wine (makgeolli)
- 150 g Napa cabbage kimchi (well fermented)
- 4 pieces scallion
- 1 tsp sesame oil
- 1/2 tsp salt
- 4 tbsp neutral oil (sunflower or grapeseed)
- 2 tbsp soy sauce (light soy sauce)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- 1/2 tsp Korean chili powder (gochugaru)
Method
- Make the dipping sauce: mix the soy sauce, rice vinegar, sesame seeds, and chili powder (gochugaru). Set aside.
- Cut the kimchi into small pieces (about 1 cm) and thinly slice the scallions into rounds. Reserve a few rounds for garnish.
- In a large bowl, whisk the flour, water, egg, makgeolli, sesame oil, and salt until you obtain a smooth and slightly fluid batter (add a little water if too thick).
- Add the kimchi and scallions to the batter, mix gently.
- Heat 2 tbsp of neutral oil in a large non-stick skillet over medium-high heat. When the oil shimmers, pour in half of the batter and spread into an even circle about 1 cm thick.
- Cook for 3-4 minutes until the bottom is well browned and crispy. Carefully flip the pancake, add 1 tbsp of oil if necessary, and cook the other side for 2-3 minutes.
- Repeat with the remaining batter. Keep the pancakes warm (in an oven at 100°C) while the second one cooks.
- Serve the pancakes hot, cut into wedges, accompanied by the dipping sauce and garnished with a few slices of raw scallion.
Nutrition
Per serving
- Energy
- 663.6 kcal
- Protein
- 13.61 g
- Carbohydrate
- 61.09 g
- Fat
- 37.37 g
- Fibre
- 3.96 g
- Calcium
- 50.87 mg
- Iron
- 1.44 mg
- Magnesium
- 48.41 mg