I am loving Korean food these days. I tried this recipe on Maangchi last night. Mmm! This recipe is very tangy. I’ve had kimchi pancakes that were more pancake-y and less kimchi-y. I like both kinds!
It is hard to find vegetarian kimchi in a Korean market, but there is a jar in Whole Foods that is vegetarian. I also recently picked up vegetarian kimchi from Trader Joe’s, but I haven’t tried it out yet.
I use coconut oil for a lot of cooking these days because of the health benefits. We don’t keep any form of vegetable/canola/soybean oil at home anymore because of the hideous things I’ve been reading about them.
I made a double recipe and tried to use just one big pan, but it was hard to get it thin enough. Next time I’ll split the batter in two and make two pancakes. I also couldn’t get it to stay in a nice round pancake!
1 tablespoon rice vinegar
2 tablespoons dark soy sauce (or low sodium soy sauce (dark soy sauce is richer but less salty-I use Pearl River brand))
1 tablespoon honey
1 teaspoon sesame seeds toasted
1 teaspoon Korean red pepper powder
- Mix vinegar, soy sauce, and honey in a small pan and heat until honey dissolves.
- Take off the heat and stir in sesame seeds and red pepper powder.
2 cups kimchi chopped
6 tablespoons kimchi juice
1/4 onion finely chopped
1 teaspoon sugar
1 cup flour
1/2 cup water
2 tablespoons coconut oil
- Mix all the ingredients in a bowl.
- Heat 1 tablespoon oil in a medium skillet over medium high heat.
- Pour in half the batter and spread it around so it is pretty thin. Cook until the bottom is browned and the dough starts cooking through.
- Turn the heat to medium and continue to cook until the pancake is cooked through.
- Turn the heat back up to high and do the other pancake (or actually I would use two pans so they are finished at the same time!).
- Sprinkle with green onions and serve with dipping sauce.