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Kimchi Jun (Kimchi Pancake) and Dipping Sauce |
"These Korean-style pancakes are served spicy, not candy. They're awesome for disposing of overly-fermented kimchi!"
Ingredients :
- 1 cup kimchi, tired and chopped
- half cup reserved juice from kimchi
- 1 cup all-purpose flour
- 2 eggs
- 1 green onion, chopped
- 1 tablespoon vegetable oil
- salt to flavor
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- half teaspoon Korean chili pepper flakes (non-compulsory)
- half teaspoon toasted sesame seeds (elective)
Instructions :
Prep : 15M | Cook : 4M | Ready in : 30M |
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- Stir collectively the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- Heat vegetable oil over medium warmth in a big skillet. Using approximately 1/four cup of batter for each pancake, pour into skillet, spreading as skinny as feasible. Cook pancakes until set and gently browned, turning as soon as, three to 5 mins consistent with side. Season to flavor with salt.
- Whisk collectively the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Notes :
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