Kimchi pancakes with Kewpie mayonnaise and soy sauce dip
A flavorful pancake with kimchi, packed with umami, mild heat, and the perfect crispiness. Top with Kewpie mayonnaise and sesame seeds, and serve with a soy sauce dip for a quick, vegetarian weeknight favorite with plenty of character.
About 1 hour
Vegetarian
Ingredients
- 200 g kimchi
- 3 tablespoons of kimchi brine
- 0.5 dl water
- 1 dl all-purpose flour
- 1 tsp salt
- 1 pinch s of sugar
- 1 tsp gochujang paste or gochugaru
- 2 scallions
- Kewpie Mayonnaise
- toasted sesame seeds
- neutral oil
SOY SAUCE DIP
- 0.5 dl Japanese soy sauce
- 2 tbsp rice vinegar
- 1 tbsp dark-roasted sesame oil
- 1 tsp sugar
- 200 g kimchi
- 3 msk spad från kimchin
- 0,5 dl vatten
- 1 dl vetemjöl
- 1 tsk salt
- 1 krm socker
- 1 tsk Gochujangpasta eller Gochugaru
- 2 st salladslökar
- Kewpiemajonnäs
- sesamfrön rostade
- neutral olja
SOJADIPP
- 0,5 dl japansk soja
- 2 msk risvinäger
- 1 msk sesamolja mörkrostad
- 1 tsk socker
Instructions
Cooking Mode
- Chop the kimchi into small pieces and place it in a bowl.
- Add the kimchi brine, water, all-purpose flour, salt, sugar, and gochujang paste. Whisk until you have a thick pancake batter.
- Chop the green onions and add them to the pancake batter.
- Mix all the ingredients for the soy dip in a separate bowl.
- Fry the kimchi batter in neutral oil over medium heat until it turns golden brown on both sides. Make one large pancake or several small ones.
- Pipe the mayonnaise onto the dish and garnish with toasted sesame seeds before serving. Serve with the soy sauce dip.
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