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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
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These savory kimchi pancakes are a fantastic way to enjoy the bold flavors of Korean cuisine. Crispy on the outside and tender on the inside, they’re perfect as an appetizer or a snack!
Ingredients
Directions
In a mixing bowl, combine the all-purpose flour, water, chopped kimchi, and sliced scallions. Mix until just combined; do not overmix.
Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
Once the oil is hot, ladle about 1/2 cup of the batter into the skillet, spreading it out into a round shape.
Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip the pancake and cook the other side for an additional 3-4 minutes.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Once cooked, sprinkle with sesame seeds if desired, and keep pancakes warm in the oven until ready to serve.
Cut into wedges and serve with soy sauce for dipping.
Conclusion
Tips:Feel free to customize the pancakes by adding in other vegetables like bell peppers or zucchini for extra flavor and nutrition.These pancakes are best served hot and fresh, but can be stored in the refrigerator for up to 2 days. Reheat in the skillet before serving.Enjoy your homemade kimchi pancakes!
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