Kimchi Pancakes

Name: Kimchi Pancakes
Ingredients: 2 teaspoons sugar; 1/4 cup soy sauce; 2 tablespoons black vinegar; 2 teaspoons jarred kimchi liquid; 1 teaspoon roasted sesame seeds; 3 tablespoons jarred kimchi liquid; 1 teaspoon black bean sauce; 1 1/2 teaspoons kosher salt; 2 tablespoons plus 1 teaspoon canola oil; 3/4 cup all-purpose flour; 1/2 cup chopped drained kimchi; 4 scallions, cut into 1-inch lengths (1/2 cup)

12 ingredients

9 steps

Ingredients

2 teaspoons sugar
1/4 cup soy sauce
2 tablespoons black vinegar
2 teaspoons jarred kimchi liquid
1 teaspoon roasted sesame seeds
3 tablespoons jarred kimchi liquid
1 teaspoon black bean sauce
1 1/2 teaspoons kosher salt
2 tablespoons plus 1 teaspoon canola oil
3/4 cup all-purpose flour
1/2 cup chopped drained kimchi
4 scallions, cut into 1-inch lengths (1/2 cup)

Directions

1

Make the Dipping Sauce In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
2

Make the Pancakes In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil.
3

Add the flour and stir just until a batter forms.
4

Fold in the kimchi and scallions.
5

Make the Pancakes In a nonstick skillet, heat the remaining 2 tablespoons of canola oil.
6

Scrape the batter into the skillet and gently spread it into a round.
7

Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes.
8

Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer.
9

Transfer the pancake to a paper towellined plate to drain; serve with the soy-sesame dipping sauce.