Kimchi Jun (Kimchi Pancake) and Dipping Sauce

These Korean-style pancakes are served spicy, not sweet. They’re great for getting rid of overly-fermented kimchi!

Step: 1

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

Step: 2

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

Step: 3

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Per Serving: 199 calories; protein 7.4g; carbohydrates 26.5g; fat 7.1g; cholesterol 93mg; sodium 549.5mg.

Getting stay in and make food your food instead of dining out is already a step in the best direction if you’re more point on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .