Kimchi Pancakes with Soy-Vinegar Dipping Sauce

Kimchi Pancakes with Soy-Vinegar Dipping Sauce
Photo by Scott Phillips


  • ¼ tsp. kosher salt
  • 4 scallions, cut lengthwise into quarters and then cut crosswise into 3-inch lengths (white and green parts)
  • 1-½ cups kimchi, roughly chopped
  • ¼ cup kimchi juice (if there is not enough juice in the jar, make up the difference with water)
  • 1 scallion, finely chopped
  • 2 to 3 Tbs. canola oil; more as needed
  • 1 Tbs. rice vinegar
  • + 7 more ingredients
    • 1 tsp. Asian sesame oil
    • 2 Tbs. soy sauce
    • ½ tsp. granulated sugar
    • ¼ cup rice flour (not glutinous rice flour)
    • 1 cup all-purpose flour
    • Kosher or sea salt
    • 1 large egg, beaten

Mix the scallion, soy sauce, vinegar, sesame oil, sugar, and a pinch of salt in a small bowl and set aside.

View full recipe at Fine Cooking


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