Kimchi Pancakes with Korean Dipping Sauce

  • ¼ cup soy sauce
  • 1 tsp rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp toasted sesame oil
  • 1 tsp Korean chili flakes, or to taste
  • 1 clove garlic, minced
  • 2 tsp toasted sesame seeds
  • 1 cup kimchi, drained, liquid reserved
  • 3/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 4 scallions, sliced into thin rounds
  • Vegetable oil for pan-frying

To make dipping sauce, stir together soy sauce, rice vinegar, and sugar in small saucepan over low heat just until sugar is dissolved.  Remove from heat and whisk in sesame oil, crushed red chili pepper flakes, garlic, sesame seeds, and ¼ of the scallions.  Set aside.  To make pancakes, coarsely chop kimchi and measure kimchi liquid to ¾ cup (adding water if necessary).  In large bowl, mix kimchi liquid with flour and salt, stirring just until batter forms.  Fold in chopped kimchi and remaining scallions.  In large skillet over medium heat, coat bottom with vegetable oil.  Scoop 1/4 of batter into skillet, spreading it out gently with the back of a spoon to form a round.  Cook until bottom is golden brown and crispy, about 3-4 minutes.  Flip and cook until crisp and cooked through, about 3 minutes more.  Transfer to paper towel to drain.  Repeat with remaining batter and serve with dipping sauce when done.