Kimchi Pancakes (Gluten-Free)

Name: Kimchi Pancakes (Gluten-Free)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Kimchi; 1 cup Rice Flour; 1/4 cup Potato Starch; 3/4 cup Water; 1 large Egg; 2 stalks Green Onions; 2 tbsp Vegetable Oil; 2 tbsp Soy Sauce (Tamari for Gluten-Free); 1 tsp Sesame Oil; 1 tsp Rice Vinegar

Savory Korean pancakes made with kimchi and a gluten-free batter. A delicious and tangy snack.

35m4 servings

Contains eggContains wheatContains soyContains sesame

280 cal|6g protein|35g carbs|12g fat|2g fiber

Ingredients

1 cup Kimchi
1 cup Rice Flour
1/4 cup Potato Starch
3/4 cup Water
1 large Egg
2 stalks Green Onions
2 tbsp Vegetable Oil
2 tbsp Soy Sauce (Tamari for Gluten-Free)
1 tsp Sesame Oil
1 tsp Rice Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, combine the rice flour, potato starch, water, and egg. Mix well until you have a smooth batter.
2Add the chopped kimchi and green onions to the batter and stir to combine.
3Heat vegetable oil in a large skillet over medium heat.
4Pour about 1/4 of the batter into the skillet to form a pancake. Repeat to make multiple pancakes, being careful not to overcrowd the pan.
5Cook for 3-4 minutes per side, or until golden brown and crispy.
6In a small bowl, whisk together tamari, sesame oil, and rice vinegar to make a dipping sauce.
7Serve the kimchi pancakes hot with the dipping sauce.

Substitutions

Soy Sauce → Tamari

Gluten-Free

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.