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August 29, 2014 / Chris Blum

Kimchi Pancake

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These are from F&W and quite tasty if info say so myself!

Ingredients:
SOY-SESAME DIPPING SAUCE
2 tsp sugar
1/4 c soy sauce
2 rice wine vinegar
2 tsp jarred kimchi liquid
1 tsp roasted sesame seeds

PANCAKES
3 TBSP jarred kimchi liquid
1 tsp black bean sauce
1 1/2 tsp salt
1 tsp canola oil
3/4 c all-purpose flour
1/2 c chopped drained kimchi
4 scallions, cut into 1-inch lengths

MAKE THE DIPPING SAUCE
In a bowl, whisk 1 TBSP of warm water with the sugar until dissolved; whisk in the remaining ingredients.

MAKE THE PANCAKES
In a large bowl, whisk 1/2 c plus 1 TBSP of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil. Add the flour and stir just until a batter forms. Fold in the kimchi and scallions.

Spray a non stick skillet or griddle and heat over medium heat. Pour batter onto skillet in 1/2 c quantities. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer. Transfer the pancake to a paper towel–lined plate to drain; serve with the soy-sesame dipping sauce.

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