Kimchi Pancake and Dipping Sauce Recipe

Kimchi: Fermented vegetables, usually napa cabbage and radishes, with a spicy, tangy flavor.

All-purpose flour: A versatile flour used as the base for the pancake batter.

Water: Combines with the flour to create the pancake batter.

Soy sauce: Adds a salty, umami flavor to both the batter and the dipping sauce.

Sugar: Balances the flavors in both the batter and the dipping sauce.

Vegetable oil: Used for frying the pancakes to achieve a crispy texture.

Rice vinegar: Adds acidity and tang to the dipping sauce.

Sesame oil: Provides a nutty, aromatic flavor to the dipping sauce.

Sesame seeds: Adds a bit of crunch and a toasty flavor to the dipping sauce.

When making kimchi pancakes, ensure that the kimchi is well-drained before chopping and adding it to the batter. Excess liquid from the kimchi can make the batter too watery, resulting in pancakes that are difficult to flip and do not crisp up properly. Additionally, when spreading the batter in the frying pan, use the back of a spoon to create an even layer, which helps in achieving a uniform golden brown color and crispy edges.

• kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy and fermented flavor, though it lacks the spiciness of kimchi. Add a bit of chili paste to mimic the heat.

• all-purpose flour - Substitute with rice flour: Rice flour will give a slightly different texture but is a good gluten-free alternative.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor compared to plain water.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit more depth of flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• sesame oil - Substitute with olive oil: Olive oil won't have the same nutty flavor, but it can be used in a pinch.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and are a good source of omega-3 fatty acids.

• Allow the kimchi pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled pancakes in an airtight container, separating each pancake with a piece of parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, lay the pancakes in a single layer on a baking sheet and place them in the freezer until they are solid. This prevents them from sticking together.
• Once frozen, transfer the pancakes to a freezer-safe bag or container, separating each pancake with parchment paper. Label the container with the date.
• The dipping sauce can be stored in an airtight container in the refrigerator for up to a week. Stir well before serving.
• To reheat refrigerated pancakes, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat until crispy.
• For frozen pancakes, reheat directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes or until hot and crispy. You can also reheat them in a skillet over medium-low heat, covered, until warmed through.
• Avoid microwaving the pancakes, as this can make them soggy and less crispy.
• Enjoy your kimchi pancakes with the dipping sauce for a delightful snack or appetizer.

• Preheat your oven to 350°F (175°C). Place the kimchi pancakes on a baking sheet lined with parchment paper. Heat for about 10-15 minutes or until they are crispy and heated through. This method ensures even reheating without making the pancakes soggy.

• Use a non-stick skillet to reheat the kimchi pancakes. Heat the skillet over medium heat and add a small amount of vegetable oil. Place the pancakes in the skillet and cook for 2-3 minutes on each side until they are crispy and warmed through. This method helps retain the original texture of the pancakes.

• For a quick and convenient option, use a microwave. Place the kimchi pancakes on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not keep the pancakes as crispy as other methods.

• If you have an air fryer, preheat it to 350°F (175°C). Place the kimchi pancakes in a single layer in the air fryer basket. Heat for about 5-7 minutes, flipping halfway through, until they are crispy and heated through. This method provides a quick and efficient way to reheat while maintaining crispiness.

• For the dipping sauce, simply give it a good stir and serve at room temperature. If you prefer it slightly warm, you can microwave it for 10-15 seconds or heat it gently in a small saucepan over low heat.

• Mixing bowl: A large bowl used to combine the kimchi, flour, water, soy sauce, and sugar to form the batter.

• Frying pan: A flat-bottomed pan used to cook the kimchi pancakes until they are crispy and golden brown.

• Ladle: A deep-bowled spoon used to pour the batter into the frying pan.

• Spatula: A flat tool used to flip the pancakes to cook the other side.

• Small bowl: A bowl used to mix the ingredients for the dipping sauce.

• Measuring cups: Tools used to measure out the kimchi, flour, and water accurately.

• Measuring spoons: Tools used to measure out the soy sauce, sugar, rice vinegar, and sesame oil accurately.

Prepare ingredients in advance: Chop kimchi and measure out flour, water, and other ingredients before starting.

Use a non-stick pan: This reduces the need for excessive oil and makes flipping easier.

Make a larger batch: Double the batter recipe and store extra pancakes in the fridge or freezer for quick reheating.

Pre-mix dipping sauce: Combine soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds ahead of time.

Use a ladle for portioning: This ensures even-sized pancakes and consistent cooking times.