Quick kimchi pancakes

Yields 8 small pancakes

  • 1 large egg

  • 1 Tbsp. kimchi brine from jar

  • 1 Tbsp. soy sauce

  • 3/4 cup all-purpose or rice flour

  • 1 1/2 cups kimchi, coarsely chopped

  • 4 scallions, thinly sliced

  • 4 Tbsp. neutral tasting oil (sunflower, vegetable, etc.) for frying

Whisk together egg, kimchi brine, soy sauce, and 1/4 cup water.

Add kimchi and half of the thinly sliced scallions to the batter, and reserve the rest for serving.

Heat 1 Tbsp. of oil in a medium nonstick skillet over medium high heat.

Working in batches, drop 1/4 cup of the batter into the skillet. Cook pancakes until golden brown on each side, about 2-3 minutes. Transfer pancakes to a platter and top with scallions.

 




Fall, WinterDavid DiLorenzoOther