Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Name: Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 1 teaspoons Korean chili pepper flakes (optional); 2 eggs; 237 milliliters all-purpose flour; 1 green onion, chopped; 118 milliliters reserved juice from kimchi; 237 milliliters kimchi, drained and chopped; 1 Tbsp rice vinegar; 8 servings salt to taste; 1 teaspoons sesame oil; 1 teaspoons toasted sesame seeds (optional); 1 Tbsp soy sauce; 1 Tbsp vegetable oil

The recipe Kimchi Jun (Kimchi Pancake) and Dipping Sauce is ready in roughly 30 minutes and is definitely an outstanding dairy free and vegetarian option for lovers of Korean food. This recipe makes 8 servings with 100 calories, 3g of protein, and 3g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a very affordable hor d'oeuvre. Head to the store and pick up rice vinegar, eggs, sesame oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl.

Instructions

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

Ingredients you will need

Green Onions

Kimchi

All Purpose Flour

Juice

Egg

Equipment you will use

Bowl

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

Ingredients you will need

Vegetable Oil

Salt

Equipment you will use

Frying Pan

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds.

Ingredients you will need

Chili Pepper

Rice Vinegar

Sesame Seeds

Sesame Oil

Soy Sauce

Equipment you will use

Whisk

Serve with the pancakes.

Equipment

Bowl

Frying Pan

Whisk

Ingredients

Servings:

1teaspoons

Korean chili pepper flakes (optional)2

eggs 237milliliters

all-purpose flour 1

green onion, chopped 118milliliters

reserved juice from kimchi 237milliliters

kimchi, drained and chopped 1Tbsp

rice vinegar 8servings

salt to taste 1teaspoons

sesame oil 1teaspoons

toasted sesame seeds (optional)1Tbsp

soy sauce 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Kimchi. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.