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Kimchi 2.0 + Kimchi Pancakes Recipe

It has been almost a year since the first time I've made kimchi! It was time to make it again! I had a large Napa cabbage at home that needed to be used, so why not make kimchi? Once again, I used  Joe Yonan's recipe from Eat Your Vegetables. You can see the recipe here. I did make two little changes to the recipe inspired by Fabiola from Not Just Baked: I added 5 radishes and 6 scallions.

Once kimchi was ready, I decided to use it to make Kimchi Pancakes!

Kimchi Pancakes
Makes ~ 6 pancakes

1 cup flour
3/4 cups water
1/4 cup liquid from kimchi
1 egg
1 cup kimchi, chopped
vegetable oil
low sodium soy sauce
scallions, chopped
sesame seeds

1. In a bowl mix together flour, water, kimchi liquid, egg, and chopped kimchi.
2. Heat a skillet and add enough oil to cover the bottom of the skillet. Using a 1/3 cup measure form pancakes and allow them to cook for 4-6 minutes on each side until they are golden brown.
3. Mix together low sodium soy sauce with fresh scallions and sesame seeds for a dipping sauce.
4. Serve kimchi pancakes IMMEDIATELY topped with fresh scallions and a side of the dipping sauce.

Thoughts: these were great. I love savory pancakes, and kimchi added intense flavor to this dish. You really must serve/eat these immediately because they get soggy as they sit around. Clearly, using more oil would make these crispier. Apparently adding a bit of baking powder to the batter will make pancakes crispier too. Thanks for the tip @KoreaFoods!

Stay tuned for another recipe using kimchi later this week (or next week), but in the meantime try these ideas: