#kimchipancakes

These Kimchi Pancakes from The Little Green Spoon are a delicious and savory twist on traditional pancakes. Made with tangy kimchi, green onions, and a flavorful batter, they are perfect for a snack or appetizer. Crispy on the outside and soft on the inside, these pancakes are a crowd-pleaser.

Ingredients: 1 cup kimchi, drained and chopped. 1 cup all-purpose flour. 1 cup water. 1 egg. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, thinly sliced. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil for frying.

Instructions: In a large mixing bowl, combine the all-purpose flour, water, and egg. Whisk until you have a smooth batter. Add the chopped kimchi, soy sauce, sesame oil, green onions, minced garlic, salt, and black pepper to the batter. Mix everything together until well combined. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Pour a ladleful of the kimchi pancake batter into the skillet and spread it out to form a thin pancake. Cook for about 3-4 minutes on each side or until they become golden brown and crispy. Repeat the process with the remaining batter, adding more vegetable oil to the skillet as needed. Once the kimchi pancakes are cooked, remove them from the skillet and drain any excess oil on paper towels. Serve the kimchi pancakes hot, cut into wedges, with a dipping sauce made from soy sauce and sesame oil if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

With a tangy soy sauce, these kimchi pancakes are a great mix of crunchy, savory goodness. They are really simple to make and great for a quick and filling vegan meal.

Ingredients: 1 cup kimchi, chopped. 1 cup all-purpose flour. 1 cup water. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, thinly sliced. 1 tablespoon vegetable oil for frying. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon sesame seeds optional.

Instructions: Cut up the kimchi and put it in a large bowl. Add the all-purpose flour, water, soy sauce, sesame oil, and sliced green onions. Mix everything together well. In a nonstick skillet over medium heat, heat the vegetable oil. Put a small amount of the kimchi pancake batter into the pan and spread it out into a thin circle. As soon as one side turns golden brown and crispy, move on to the next. Do it again with the rest of the batter, adding more oil to the pan if needed. In a small bowl, mix the soy dipping sauce by adding the rice vinegar, sesame oil, and sesame seeds, if you want to use them. Put the soy sauce on the side and serve the kimchi pancakes hot.

Prep Time: 10 minutes

Cook Time: 15 minutes