Crispy Kimchi Pancakes
Main Dishes • European
Description
Crispy Kimchi Pancakes
Ingredients
- Rice Noodles 5 oz
- Onion 1 head
- Wheat Flour ¾ cup
- Brown Sugar 1 teaspoon
- Sesame Oil 2½ tablespoons
- Soy Sauce 2 tablespoons
- Minced garlic 2 cloves
- Kimchi Cabbage 5 oz
Step-by-Step Guide
Step 1
Prepare the noodles according to the package instructions.
Step 2
Drain, rinse with cold water, and let the water drain.
Step 3
Mix the kimchi, onion, and garlic in a medium bowl. Chop the noodles and add them to the mixture, stirring to combine.
Step 4
Mix with flour, sugar, and ¼ cup of water.
Step 5
Heat a large non-stick skillet over medium-high heat.
Step 6
Pour in 1 tablespoon of oil, spreading it across the bottom. Pour the batter into the skillet.
Step 7
Reduce the heat to medium and cook for 10 minutes (after 5 minutes, carefully separate the edges from the sides of the skillet).
Step 8
Transfer the pancake to a large plate with the cooked side down.
Step 9
Reheat 1 tablespoon of oil in the skillet and place the pancake back in with the cooked side up.
Step 10
Cook for 10 minutes, pressing down occasionally.
Step 11
Meanwhile, mix ½ tablespoon of oil, soy sauce, and 2 teaspoons of water in a small bowl.
Step 12
Transfer the finished pancake to a plate, cut into 6 pieces, and drizzle with the sauce.
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