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Kimchi Pancakes (Kimchijeon) With Sauce (Yangnyeomjang)

Prep
Cook
Serves 4people
Ingredients
Kimchi Pancakes
1
cup Cabbage Kimchi
1/4
cup All-Purpose Flour
1/4
cup Rice Flour
1/2
tsp Kosher Salt
2
Scallions, Finely Chopped
Vegetable oil for frying
Dipping Sauce
1/2
cup Soy Sauce
1/2
cup Rice Wine Vinegar
2
tbsp Honey
3
cloves Minced Garlic
2
tbsp Minced Ginger
2
tsp Sesame Seeds
2
tsp Sesame Oil
Directions
Kimchi Pancakes
1.
Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi.
2.
In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.
3.
Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.)
4.
Serve the pancakes warm or at room temperature with dipping sauce on the side.
Dipping Sauce
1.
Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

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