Kimchi Pancakes with Soy-Vinegar Dipping Sauce

Ingredients

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

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