Kimchi Pancakes with Soy-Vinegar Dipping Sauce

And just like that, the moment is gone.

I go’ FLY, Mama, she warns me, arms outstretched.

You can fly? I ask.  She gives me a serious nod.

Ready SE-GO! I FLY! She lowers her head like a baby goat and charges across the room to me, arms wide as wings.  Even though she expects nothing less, she chortles with surprise and delight every time I catch her up in my arms and swoop her over my head.  Then she wriggles to the floor and we do it again.

One two free FLY!

Fly to me, baby.  I have caught you, and your sisters before you, a thousand times.  My arms will always be waiting (although I’m learning from your sisters that I won’t always be able to lift you overhead so effortlessly).  One two free FLY!Kimchi and Tofu PancakesSometimes change is hard, like knowing that someday soon I won’t have a flying baby anymore.  And sometimes it’s easy, like switching up the latke routine at the tail end of Hanukkah.  Whether or not you’re specifically celebrating oil-fried foods this week, these pancakes are a nice change of pace.  (Kimchi’s not your thing?  Consider these Zucchini-Feta Fritters or Leek Fritters with Cilantro Yogurt.  Or just make that yogurt and eat it with a spoon.  There, something for everyone.)

Kimchi Pancakes with Soy-Vinegar Dipping Sauce (adapted from Fine Cooking): First make the dipping sauce in a small bowl: mix 2 Tbs. soy sauce, 1 Tbs. rice vinegar, 1 tsp.sesame oil, 1/2 tsp. sugar, a pinch of salt, and a thinly-sliced green onion.  Set aside.

Make the pancake batter in a large bowl.  Mix 1 c. all-purpose flour with 1/4 c. rice flour, then stir in 1 c. water to make a thick and gloppy batter.  Add 1-1/2 c. drained and chopped kimchi (save the liquid!), 4 green onions sliced into 3″ ribbons, 1/4 cup kimchi juice (make up the difference with water if you don’t have enough), 1 egg, and 1/4 tsp. kosher salt.  Gently fold in 1 block of tofu, well-drained and chopped into small cubes.  Let batter rest for 10 minutes.

Fry pancakes in a neutral oil over medium-high heat, scooping about 1/4 c. batter for each pancake and spreading it a little to make a thin 3″ pancake.  Let the bottoms brown, about 2 minutes, then flip and cook the second side, pressing down with your spatula to lightly compress the pancake.  Flip one or two more times, until both sides of the pancake are lightly browned.  Serve hot with dipping sauce.

Related Recipes:Kimchi Fried RiceKimchi Fried Rice
Zucchini FrittersZucchini Fritters
Leek Fritters with Cilantro Yogurt SauceLeek Fritters with Cilantro Yogurt

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14 thoughts on “Kimchi Pancakes with Soy-Vinegar Dipping Sauce

  1. Food,Photography & France

    I’m thinking that kimchi is Korean pickled cabbage. If so, what a great are these pancakes (that sounded like Yoda). I haven’t eaten Kimchi since we left London some 10 years ago – it’s not easy to find in French country shops:)

    Reply
  2. Allison

    Glad your baby’s feeling better now! I already fried up enough latkes this year to leave my kitchen with that seemingly permanent oniony-oil smell… but next year? Next year I am DEFINITELY putting some kimchi in some latkes!

    Reply
  3. Hannah

    Love your flying baby, Emily! I remember doing that with my boys. Sigh…they are bigger than me now so could make me fly instead! Change is indeed emotional and exciting and always happening. And delicious with these kimchi pancakes! Glad to hear your daughter is healthy again.

    Reply
    1. emmycooks Post author

      Then I should ask what your other favorites are, since we clearly have similar tastes! A friend made me a version of these tonight made with puréed mung beans in place of the flour–so good!

      Reply
      1. Jessie

        Haha, you mean ‘Nokdoo-bindaetteok,’ which is also my favorite dish. I guess your friend comes from Korea. If you visit my blog(mommyson.wordpress.com), you can see what my favorite dishes are.

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