Kimchi Pancake W Vinegar Soy Dipping Sauce Recipes

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE

Kimchi Jun (Kimchi Pancake) and Dipping Sauce image

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Provided by Adine Lee

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup kimchi, drained and chopped
½ cup reserved juice from kimchi
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Korean chili pepper flakes
½ teaspoon toasted sesame seeds

Steps:

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g

KIMCHI FRITTERS WITH SOY DIPPING SAUCE

Kimchi Fritters with Soy Dipping Sauce image

Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.

Provided by Bon Appétit Test Kitchen

Yield Makes 16 fritters

Number Of Ingredients 14

Ingredients

1 tablespoon plus 3/4 cup thinly sliced scallions
2 tablespoons plus 1 teaspoon soy sauce
2 teaspoons distilled white vinegar
1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
4 ounces ground pork (about 1/3 cup)
2 teaspoons finely grated garlic, divided
1/2 teaspoon toasted sesame oil
1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out
1 red or green Thai chile, thinly sliced
Kosher salt
4 tablespoons (about) vegetable oil, divided
Pickled Pears
Ingredient info: Split yellow mung beans are sold at some supermarkets, at Indian and Asian markets, and at amazon.com. Kimchi is sold at some supermarkets, at Korean markets, and at arirangkimchee.com.

Steps:

Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
Mix pork, 1 teaspoon garlic, sesame oil, and remaining 1 teaspoon soy sauce in a small bowl. Chill for 30 minutes or up to 1 day.
Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 teaspoon garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture.
Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2"-4" rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2-3 minutes per side.
Serve pancakes with dipping sauce and Pickled Pears.

KIMCHI PANCAKE

Kimchi Pancake image

Provided by Elaine Louie

Categories dinner, quick, main course

Time 20m

Yield 3 pancakes

Number Of Ingredients 15

Ingredients

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon vinegar
1/4 teaspoon minced scallion
1/4 teaspoon sesame seeds
1/2 cup flour
1/2 cup potato starch
1 egg
2 scallions, cut into 1 1/2-inch-long pieces
1 1/2 tablespoons garlic, sliced thinly
1 1/2 tablespoons Korean red pepper powder or 1/2 tablespoon cayenne
1 teaspoon salt
1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
2 tablespoons kimchi juice
6 tablespoons vegetable oil

Steps:

Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 27 grams, Carbohydrate 43 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 1 gram, TransFat 0 grams

SOY VINEGAR DIPPING SAUCE

Soy Vinegar Dipping Sauce image

Provided by Andrea Reusing

Categories Sauce Quick & Easy Soy Sauce Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

1/3 cup tamari (preferably San-J brand)
2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon sugar
4 teaspoons rice vinegar (not seasoned)
2 tablespoons water
1 tablespoon fresh lemon juice

Steps:

Stir together all ingredients until sugar has dissolved.

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