Kimchi pancake recipe
Kimchi Pancake recipe
|400 g||kimchi, drained and chopped|
|240 ml||kimchi liquid or water|
|1 tbsp||gochujang (korean chili powder)|
|150 g||zucchini, grated, optional|
|For the Dip:|
|1 tbsp||rice wine vinegar|
|1 tbsp||soy sauce|
|½ tsp||sesame oil|
Mix the kimchi, kimchi liquid, gochujang, flour, eggs and zucchini in a large bowl.
Heat the oil in a frying pan and add the batter. Cook until golden brown on both sides.
Dip:Mix rice wine vinegar, soy sauce, honey and sesame oil.
ca. 15 min
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