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; 3 teaspoons sesame seeds; 6 teaspoons soy sauce; 2 teaspoons rice vinegar; ½ cup (25 g) fresh bean sprouts, to serve (optional); 3 tablespoons olive oil; 1 tablespoon white sesame seeds, lightly dry-roasted in a pan until fragrant; 1 cup (100 g) diced cabbage pickles (kimchi); 1 green onion (scallion), minced; 1 green and 1 red finger-length chili, deseeded and sliced lengthwise into fine shreds; 1 cup (250 ml) water; 1 egg; ¾ cup (115 g) flour

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