Kimchi Pancake with Tangy Dipping Sauce

Enjoy the savory and tangy flavors of this Kimchi Pancake with a delicious dipping sauce. Its a Korean-inspired dish thats perfect as an appetizer or a snack.

Ingredients:

• 1 cup all-purpose flour
• 1 cup water
• 1 cup kimchi, chopped
• 1/4 cup kimchi juice
• 2 green onions, thinly sliced
• 1/4 cup thinly sliced onion
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons vegetable oil for frying
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• Sesame seeds and sliced green onions for garnish

Instructions:

To make the pancake batter, mix the all-purpose flour and water together in a bowl

Mix until its smooth

To the batter, add the sliced green onions, sliced onion, chopped cilantro, salt, black pepper, and red pepper flakes if using

Let it sit for a few minutes

Combine well by mixing

Put 1 tablespoon of vegetable oil in a nonstick skillet and heat it over medium-high heat

Add a small amount of the kimchi pancake batter to the pan and spread it out so that it is a thin, even layer

The pancake should be cooked for three to four minutes on each side, or until it is golden brown and crispy

Do this again with the rest of the batter, adding more oil to the pan if needed

Make the sour dipping sauce while the pancakes are cooking

Put soy sauce, rice vinegar, honey, minced garlic, and grated ginger in a small bowl

Mix everything together well

Cut the kimchi pancakes into wedges when theyre done and serve them hot with the sour sauce on the side

Before serving, top with sliced green onions and sesame seeds