Crispy Kimchi Rice Paper Pancake

Crispy Kimchi Rice Paper Pancake

from hermanathome.com
20 min

Crispy kimchi pancake made using rice paper for that extra crunch

Ingredients

  • 1 cup kimchi (finely chopped)
  • 1 cup grated carrot
  • 2 bunches scallion (green parts only, chopped)
  • 1/3 cup shredded mozarella cheese (or your favorite type of cheese)
  • 1 Tbsp corn starch
  • 1 tsp sesame oil
  • Pinch of salt
  • 8 sheets rice paper
  • Neutral oil
  • 2 Tbsp soy sauce
  • 1 Tbsp water
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp chili garlic sauce (optional)

Directions

  1. 1

    In a bowl, combine kimchi, carrot, scallions, shredded cheese, corn starch, sesame oil, and a pinch of salt and mix well.

  2. 2

    In a non-stick pan, add 1 Tbsp of neutral oil and brush evenly to cover the pan. Heat the pan over medium heat. Dip two sheets of rice paper in water quickly, shake off excess water, then add to pan when the pan is slightly hot. Quickly add half of the kimchi filling on top of the rice paper and spread out evenly. Dip another two sheets of rice paper in water, shake off excess water, then add on top of the pancake in the pan. When the bottom is crispy (about 2 mins), flip and fry on the other side until crispy (about 2 mins). Continue to fry the pancakes on each side as needed until very crispy. Transfer each pancake to a wired rack to ensure they stay crispy. Repeat this step for the second pancake.

  3. 3

    Combine soy sauce, water, rice wine vinegar, sesame oil, sugar, and chili garlic sauce (optional) for the dipping sauce.

  4. 4

    Serve rice paper pancake hot and enjoy immediately with the dipping sauce.