These Kimchi Pancakes are great on their own as an appetizer or combined with rice for an entire. Easily comes together to mix up your dinner routine.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 8 Pancakes
1In a small bowl, add all sauce ingredients and stir to combine. Set aside until ready to serve.
2In a medium bowl, crack the egg and add the water, kimchi liquid and soy sauce. Whisk to combine.
3Whisk in the flour and sesame seeds to make a thick batter.
4Add the drained kimchi and half of the green onions to the bowl and stir to combine with a spoon. Reserve remaining scallions for serving.
5Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high high heat. Using a measuring cup and a spoon to scrape, drop 1/4-cupfulls of batter into skillet, about 2 or 3 should fit per batch depending on size of pan, spreading batter out slightly to create pancakes that are about 4 inches in diameter.
6Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Remove to wire rack. Wipe out excess oil in pan to prevent scorching. Repeat process in batches with remaining batter and oil; you should have enough batter to make 8 pancakes. You may need to gradually turn down the heat on your pan to prevent burning of subsequent batches.
7Transfer pancakes to a serving dish. Top with reserved scallions and serve with prepared dipping sauce.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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