Kimchi Pancakes

Prep Time	Cook Time	Makes
10 Min	20 Min	8 Small Pancakes

Ingredients

Makes 8 small pancakes

• 1 large egg
• 1 Tbsp. kimchi brine from jar
• ¼ cup soy sauce, divided
• ¾ cup plus 1 Tbsp. all-purpose flour
• 1½ cups kimchi
• 4 scallions
• 4 Tbsp. grapeseed or other neutral oil, divided
• 3 Tbsp. unseasoned rice or distilled white vinegar

Directions

1. Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.
2. Whisk in ¾ cup plus 1 Tbsp. flour.
3. Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.
4. Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
5. Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).
6. Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.
7. Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
8. Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.

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Link to recipe