Apr 14, 2009
Kimchee Pancake
- 1 cup kimchee, drained, minced
- 1/2 cup of the kimchee liquid
- 1 cup flour
- 2 eggs
- 1 scallion, minced
- 1/4 tsp salt
- 1 tbsp peanut oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp chili flakes
- Combine the kimchee, kimchee liquid, flour, eggs, scallion, and salt. Mix well.
- Heat the peanut oil in a large skillet and pan fry 1/4 cup large scoops of the batter for 3 minutes per side.
- Combine the vinegar, soy sauce, sesame oil, and chili flakes. Mix well.
- Serve the pancakes with the sauce drizzled on top.
dense but very yummy. a bit tangy which is nice