Kimchi Pancakes
Nutrition
Calories: 150 kcalCarbohydrates: 18 gProtein: 4 gFat: 7 gSaturated Fat: 1 gCholesterol: 30 mgSodium: 520 mgFiber: 4 g
Ingredients
- 1 tablespoon reduced-sodium soy sauce Dipping Sauce
- 1 teaspoon rice vinegar Dipping Sauce
- 1 teaspoon toasted sesame oil Dipping Sauce
- 1 teaspoon sesame seeds Dipping Sauce
- ½ cup Water Pancakes
- 1 each egg Pancakes
- 1 cup all-purpose flour Pancakes
- 1 cup finely chopped radish kimchi Pancakes
- 3 tablespoons kimchi juice from the jar of kimchi (Pancakes)
- 4 each Scallions trimmed and cut in 2-inch lengths (Pancakes)
- 3 each Garlic cloves sliced (Pancakes)
- ¼ teaspoon cayenne or to taste (Pancakes)
- 2 tablespoons Vegetable oil divided (Pancakes)
Instructions
- 1. Make the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Toast sesame seeds in a small skillet over medium heat. Watch carefully, as they go from barely toasted to burnt very quickly. Remove from heat just as they begin to turn golden, about 3 to 4 minutes, and add to the sauce. Set aside.
- 2. Make the pancakes. In a medium bowl, whisk together water and egg. Whisk in flour to combine well. Stir in kimchi, kimchi juice, scallions, garlic, and cayenne.
- 3. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. When the oil is hot, add half the pancake batter, spreading it with a spatula to make a large, thin round. Cook until bottom is well browned and set, 2 to 3 minutes. Carefully turn pancake and cook until the other side is quite browned, another 2 to 3 minutes. Slide pancake out of the pan onto a plate. Tent with foil to keep warm, and repeat with remaining oil and batter.
- 4. Cut each pancake into 6 wedges and serve warm or at room temperature, accompanied by the dipping sauce.
- Source: Hannaford fresh Magazine, January - February 2012