Cortney loves to experiment with unique ingredients and miso and kimchi are no exception! You’ll love the Miso Thumbprint Cookies and savory Kimchi Pancakes that you’ll sample inclass. Try Gomae, a Japanese spinach salad with sesame seeds and sesame dressing,...
Add ¼-inch oil to a deep cast iron pan and heat over medium high heat.
Mix the scallion, kimchi, kimchi juice, onion, flour, cornstarch, water, egg, gochujang, ketchup and soy sauce, mixing until combined.
Using a large serving spoon, drop approximately ¼ cup of the mixture into the oil, slightly flattening to form a pancake. Don’t overcrowd the pan or the oil temperature will drop, and the pancakes will become soggy instead of crispy. Cook on each side for about 2-3 minutes, until golden brown. Set aside on a wire rack to drain any remaining oil.
For the dipping sauce:
2 tablespoons Fly by Jing Sichuan Chili Crisp
2 tablespoons soy sauce
2 tablespoons black vinegar
In a small bowl, add the chili crisp, vinegar and soy sauce. Mix to combine. Serve immediately.
Cortney loves to experiment with unique ingredients and miso and kimchi are no exception! You’ll love the Miso Thumbprint Cookies and savory Kimchi Pancakes that you’ll sample inclass. Try Gomae, a Japanese spinach salad with sesame seeds and sesame dressing, and Kimchi Fried Rice with Fried Egg and Bacon at home!
Try the additional bonus recipes attached in the PDF above!