Description
These Sprout & Kimchi Korean-style pancakes are crispy, savory, and packed with vibrant vegetables and tangy kimchi. Perfect as a flavorful appetizer or light meal, these pancakes bring a delightful Korean street food experience to your kitchen, complemented by a spicy soy dipping sauce.
Ingredients
Scale
Vegetables and Kimchi
- 4 spring onions, finely sliced
- 1 small onion, finely sliced
- 100g brussels sprouts, finely sliced
- 4 tbsp kimchi, roughly chopped
- 1 tbsp kimchi liquid
Dry Ingredients
- 125g plain flour
- 2 tbsp cornflour
- ¼ tsp caster sugar
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients & Seasoning
- 1 tbsp vegetable oil
- 150ml cold water
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp toasted sesame seeds
Instructions
- Prepare the Batter: Tip all the finely sliced vegetables and roughly chopped kimchi into a large bowl. Add the plain flour, cornflour, caster sugar, baking powder, and salt. Mix everything together well. Pour in the kimchi liquid and 150ml of cold water, then whisk until all ingredients are evenly coated and combined into a smooth batter.
- Cook the Pancakes: Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Take a ladleful of the batter and pour it into the pan, spreading it out with the back of the spoon to coat the base evenly, making the pancake about 1/2 cm thick. Cook for 4-5 minutes until the pancake is mostly set and the bottom is golden and crisp.
- Flip and Finish Cooking: Carefully slide the pancake onto a chopping board, then flip it onto another board and slide it back into the pan, cooked side up. Continue cooking for another 4-5 minutes until the second side is golden and crispy. Repeat this process with the remaining batter to make additional pancakes.
- Make the Dipping Sauce: While the pancakes cook, combine the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl. Stir well to create a flavorful dipping sauce.
- Serve: Cut the pancakes into triangles and serve immediately with the dipping sauce on the side for dipping.
Notes
- You can adjust the thickness of the batter with a little more or less water depending on desired pancake texture.
- For extra crispiness, cook the pancakes a bit longer on each side but watch carefully to avoid burning.
- Kimchi liquid adds a tangy flavor; if unavailable, substitute with a teaspoon of vinegar for similar acidity.
- These pancakes are best served fresh but can be reheated in a pan for crispiness.
- Try using different vegetables like shredded carrot or zucchini for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Keywords: Korean pancakes, kimchi pancakes, sprout pancakes, savory pancakes, Korean appetizer, vegetarian pancakes, kimchi recipe
