Kimchi pancakes with vinegar soy dipping sauce

Preparation info
  • Makes


    • Difficulty


    • Ready in

      20 min

Appears in
Asian Tapas: Small Bites, Big Flavors

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.


  • ¾ cup (115 g) flour
  • 1 egg
  • 1


  1. Make the Vinegar Soy Dipping Sauce first by combining all the ingredients in a serving bowl and mixing well. Set aside.
  2. 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.
  3. Heat