Pan-fried kimchi and cabbage pancakes, crisp outside and tender inside, served with a savory soy-sesame dipping sauce.
# What You Need:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced (1 cup; approximately 70 g)
02 - 1 cup kimchi, chopped and well drained (1 cup; approximately 150 g)
03 - 2 green onions, thinly sliced (about 2 stalks)
→ Batter
04 - 1 cup all-purpose flour (1 cup; approximately 120 g)
05 - 2 tablespoons cornstarch (2 tbsp; approximately 16 g)
06 - 1 teaspoon baking powder (1 tsp; approximately 4 g)
07 - 1/2 teaspoon salt (1/2 tsp; approximately 3 g)
08 - 1/4 teaspoon ground black pepper (1/4 tsp)
09 - 3/4 cup cold water (3/4 cup; 180 ml)
10 - 1 large egg (about 50 g)
→ Sauce
11 - 2 tablespoons soy sauce (2 tbsp; 30 ml)
12 - 1 tablespoon rice vinegar (1 tbsp; 15 ml)
13 - 1 teaspoon sesame oil (1 tsp; 5 ml)
14 - 1 teaspoon sugar (1 tsp; about 4 g)
15 - 1 teaspoon toasted sesame seeds (1 tsp; about 3 g)
16 - 1 small garlic clove, minced (about 3 g)
17 - 1/2 teaspoon Korean red pepper flakes (gochugaru), optional (1/2 tsp)
→ For Frying
18 - 3 tablespoons vegetable oil, divided (3 tbsp; 45 ml)
# Directions:
01 - In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt and black pepper until homogenous.
02 - Add the cold water and the egg to the dry mix and whisk gently until just combined; avoid overmixing to keep the batter tender.
03 - Gently fold the drained kimchi, shredded napa cabbage and sliced green onions into the batter until evenly distributed.
04 - Warm a nonstick skillet over medium-high heat and add 1 tablespoon of the vegetable oil, swirling to coat the surface.
05 - Pour roughly one quarter of the batter into the hot skillet and spread to a 6-inch round; cook 2–3 minutes per side until golden brown and crisp, adding oil as needed and repeating with remaining batter to yield four pancakes.
06 - While pancakes cook, combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, minced garlic and gochugaru in a small bowl and stir until the sugar dissolves.
07 - Transfer pancakes to a plate, cut into wedges if desired, and serve immediately with the dipping sauce alongside.
