Kimchi Jun Kimchi Pancake And Dipping Sauce Recipes

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Provided by Adine Lee

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Kimchi Jun (Kimchi Pancake) and Dipping Sauce image

Steps:

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g

Ingredients

1 cup kimchi, drained and chopped
½ cup reserved juice from kimchi
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Korean chili pepper flakes
½ teaspoon toasted sesame seeds

KIMCHI PANCAKES (KIMCHI JUN)

I buy kimchi by the gallon at our local Korean market, but you can even buy it at Walmart on the fresh vegetable isle. These are great as a snack or part of a Korean dinner. Be sure to dip them in a good soy sauce dipping sauce! YUM!

Provided by Mika G.

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Kimchi Pancakes (Kimchi Jun) image

Steps:

Mix flour, water and salt together and combine with the rest of the ingredients to create a thick "pancake" batter.
Heat 2 Tablespoons oil. Place 1/4 of the batter in the pan to form a pancake. Fry until both sides are golden. Reduce heat to low and cook all the way through.
Repeat with remaining portions.

Nutrition Facts : Calories 135.6, Fat 2.6, SaturatedFat 0.4, Sodium 292.5, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 3.3

Ingredients

1 cup flour
1/2 cup water
1/2 teaspoon salt
1 cup cabbage kimchi, minced
2 tablespoons green onions, minced
1 teaspoon garlic clove, minced
2 teaspoons sesame oil

KIMCHIJEON (KIMCHI PANCAKE)

At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim's golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon's unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find - it'll make all the difference in this simple recipe. This version, adapted from Mrs. Kim's original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.

Provided by Samin Nosrat

Categories dinner, lunch, snack, finger foods, vegetables, appetizer, main course, side dish

Time 15m

Yield 2 (10-inch) pancakes

Number Of Ingredients 14

Kimchijeon (Kimchi Pancake) image

Steps:

Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.

Ingredients

1/4 cup citrus ponzu sauce
1 tablespoon toasted white sesame seeds
1 scallion, thinly sliced
1/2 cup potato starch
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon baking powder
Pinch of sea salt
1 heaping cup kimchi (about 10 ounces), plus 1/4 cup kimchi juice
2 scallions, chopped
2 tablespoons gochujang
1 tablespoon granulated sugar
1 teaspoon fish sauce
3 tablespoons neutral oil, such as canola

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