INGREDIENTS:
FOR THE PANCAKE:
All-Purpose Flour 1/2 Cup
Potato Starch 1/2 Cup
Salt1/4 Tsp
Penguin Taste Kimchi 1/2 Cup *roughly chopped
Kimchi Juice 1/2 Cup
Water 3 Tbsp
Scallion 1 Pcs *chopped
Vegetable Oil 2 Tbsp
Sesame Seed 1 Tsp
FOR THE DIPPING SAUCE:
Soy Sauce 1 Tbsp
Water 1 Tbsp
Rice Vinegar 1 Tsp
Sugar 1 Tsp
Sesame Seed 1 Tsp
COOKING STEP:
- In a large bowl, combine the flour, potato starch, and salt until combined. Add the kimchi, kimchi juice, water, and scallion. Use a pair of chopsticks or a fork to stir the mixture until well-combined.
- Heat a nonstick or cast iron pan over medium high heat. Add 2 tablespoons vegetable oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side. Flip the pancake and continue to cook until browned on the other side.
- Meanwhile, assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside the pancake!
– Recipe take from The Wok Of Life
