Kimchi pancakes with vinegar soy dipping sauce

Name: Kimchi pancakes with vinegar soy dipping sauce
Prep time: 20 min
Total time: 20 min
Yield: Makes 12 pieces
Cuisine: Korean
Ingredients: 2 teaspoons dry chili flakes; ½ cup (25 g) fresh bean sprouts, to serve (optional); 3 teaspoons sesame seeds; 6 teaspoons soy sauce; ¾ cup (115 g) flour; 1 egg; 1 cup (250 ml) water; 1 green and 1 red finger-length chili, deseeded and sliced lengthwise into fine shreds; 1 green onion (scallion), minced; 1 tablespoon white sesame seeds, lightly dry-roasted in a pan until fragrant; 1 cup (100 g) diced cabbage pickles (kimchi); 2 teaspoons rice vinegar; 3 tablespoons olive oil

Preparation info

Makes
12
pieces

Difficulty
Easy
Ready in
20 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Kimchi, the fiery-hot cabbage pickles, originates from Korea, where it is practically a national obsession. Stirred into a pancake batter and gently cooked into crisp little fritters, its chili-garlic heat becomes nicely tempered.

Ingredients

¾ cup (115 g) flour
1 egg
1

Asia
Korea
Starter
Vegetarian

Method

Make the Vinegar Soy Dipping Sauce first by combining all the ingredients in a serving bowl and mixing well. Set aside.
Place the flour in a bowl and make a well in the center. Add the egg and whisk well, gradually adding the water. Stir in the red and green chilies, green onion, kimchi and sesame seeds, mixing well.
Heat