Korean kimchi pancakes
Chef:
Chungah Rhee
Prep:
15 mins
Cook:
10 mins
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.