Kimchi Jun (Kimchi Pancake) and Dipping Sauce Good Recipes
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| Kimchi Jun (Kimchi Pancake) and Dipping Sauce |
"These Korean-fashion pancakes are served highly spiced, no longer candy. They're amazing for getting rid of overly-fermented kimchi!"
Ingredients :
- 1 cup kimchi, tired and chopped
- half cup reserved juice from kimchi
- 1 cup all-cause flour
- 2 eggs
- 1 inexperienced 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 of teaspoon toasted sesame seeds (non-compulsory)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- Stir collectively the kimchi, kimchi juice, flour, eggs, and inexperienced onion in a bowl.
- Heat vegetable oil over medium heat in a massive skillet. Using approximately 1/four cup of batter for every pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and gently browned, turning as soon as, three to five mins in step with facet. Season to flavor with salt.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Notes :
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