Korean kimchi pancakes

Chef: Chungah Rhee
Prep: 15 mins
Cook: 10 mins
Korean kimchi pancakes
These Korean-style pancakes are quick, easy, and perfectly spicy. 

¼ cup mayonnaise
1 tbsp Sriracha sauce
1 tbsp sweetened condensed milk
1 cup all-purpose flour
1 cup kimchi, drained and chopped, juices reserved
1 courgette, grated
2 green onions, chopped
½ tsp salt
½ tsp sugar
1 tbsp vegetable oil

Make the Sriracha cream sauce: In a small bowl, whisk together the mayonnaise, Sriracha, and condensed milk; set aside.

In a large bowl, stir together the flour, kimchi, zucchini, green onions, salt and sugar until well combined.

Heat the oil in a large skillet over medium-high heat. When the oil is very hot, scoop about ¼ cup of batter for each pancake, flatten each one with a spatula, and cook until the undersides are nicely golden brown, about 2 minutes. Flip and cook on the other side, 1 to 2 minutes longer.

Serve immediately, drizzled with the Sriracha cream sauce.

Serves
4

Preparation Time
15 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Vegetables, Spice

Recipe Type
Dinner, Easy, Lunch Box, Side Dish, Snacks, Vegetarian, Low Calorie

Cuisine
Asian

Special Info
Vegetarian

Level of Difficulty
Easy

For a clean-out-the-fridge appetizer, you can throw in more veggies, if you like! Plus, the drizzled cream sauce is absolutely everything.

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