Golden, crispy kimchi and cabbage pancakes, tangy savory bites ready in 30 minutes for snacks or light meals.
# What You Need:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced
02 - 1 cup kimchi, well-chopped and thoroughly drained
03 - 2 green onions (scallions), thinly sliced
→ Batter
04 - 1 cup all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon ground black pepper
09 - 3/4 cup cold water
10 - 1 large egg
→ Sauce
11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon granulated sugar
15 - 1 teaspoon toasted sesame seeds
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon Korean red pepper flakes (gochugaru), optional
→ For Frying
18 - 3 tablespoons vegetable oil, divided
# Steps:
01 - In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt and ground black pepper until evenly blended.
02 - Pour cold water into the dry mix and add the large egg; whisk gently until just combined, taking care not to overmix to keep the batter tender.
03 - Gently fold the drained kimchi, thinly sliced napa cabbage and sliced green onions into the batter until evenly distributed.
04 - Place a large nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil, swirling to coat the surface.
05 - Spoon roughly one quarter of the batter into the skillet and spread into a 6-inch round; cook 2 to 3 minutes per side until golden brown and crisp. Repeat with remaining batter, adding more oil as needed and adjusting heat to prevent burning.
06 - In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, sugar, toasted sesame seeds, minced garlic and gochugaru (if using); stir until sugar dissolves.
07 - Transfer pancakes to a plate, cut into wedges if desired, and serve hot with the dipping sauce on the side.
