- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 453 mg
Inspired by Korean jeon or pancakes, these crispy fritters feature kimchi, the spicy, salted and fermented cabbage dish that's flavored with gochugaru, ginger, garlic and fish sauce.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 453 mg
Ingredients
Dipping Sauce:
Pancakes:
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Directions
- For the dipping sauce: Combine the soy sauce, honey, sesame oil and sriracha in a small bowl; set aside.
- For the pancakes: Mix together the flour and cornstarch in a bowl. In a pitcher, combine the soda, honey, soy sauce and sesame oil. Add the wet ingredients to the dry ingredients and fold together. Fold in the kimchi.
- Heat a nonstick skillet or griddle over medium heat. Melt some of the butter on the griddle and add 2-tablespoon scoops of the pancake mix. Cook until the first side is set, 2 to 3 minutes, then flip. Cook, flipping a few times, until the pancakes are golden, crisp and cooked through, an additional 4 minutes. Repeat with the remaining batter, adding some more butter for each batch.
- Serve with the dipping sauce, chili crisp, sliced chiles and cilantro leaves.
