- TOTAL TIME: 20 MIN
- SERVINGS: 4
There are countless varieties of the chewy Korean pancakes called jun that can be served as an appetizer or side dish. For this version, chef Joshua Walker flavors the batter with both kimchi liquid and a little pungent black bean sauce.
Soy-Sesame Dipping Sauce
- 2 teaspoons sugar
- 1/4 cup soy sauce
- 2 tablespoons black vinegar
- 2 teaspoons jarred kimchi liquid
- 1 teaspoon roasted sesame seeds
- 3 tablespoons jarred kimchi liquid
- 1 teaspoon black bean sauce
- 1 1/2 teaspoons kosher salt
- 2 tablespoons plus 1 teaspoon canola oil
- 3/4 cup all-purpose flour
- 1/2 cup chopped drained kimchi
- 4 scallions, cut into 1-inch lengths (1/2 cup)
- MAKE THE DIPPING SAUCE In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
- MAKE THE PANCAKES In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil. Add the flour and stir just until a batter forms. Fold in the kimchi and scallions.
- In a nonstick skillet, heat the remaining 2 tablespoons of canola oil. Scrape the batter into the skillet and gently spread it into a round. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer. Transfer the pancake to a paper towel–lined plate to drain; serve with the soy-sesame dipping sauce.
Green-appley Spanish sparkling wine.
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