Kimchi Pancakes

SERVINGS - 6 to 8 pancakes


Kimchi Pancakes

1 egg

3/4 cup, plus 1 tablespoon all purpose flour

1 tablespoon Wuju original habanero pepper & mango sauce

1 tablespoon WUJU Soy Sauce

1 1/2 cup kimchi, plus a good splash of the juice (~1 tbsp)

2 tablespoons toasted sesame oil

2 bunches scallions, white and green parts roughly chopped pinch of sea salt

4 to 5 tablespoons grape seed oil or any oil you prefer

For the sauce:

3 tbsp rice vinegar

3 tbsp WUJU Soy Sauce


Beat the eggs lightly in a large bowl. Slowly whisk in the flour, WUJU Original Sauce, WUJU Soy Sauce, kimchi juice, and sesame oil. Fold in the scallions and kimchi. Season with salt.

Warm 1 tablespoon of the grape seed oil in a large frying pan over medium heat. Pour ½ cup of the batter into the pan. Let the pancake fry for 2 to 3 minutes per side. Repeat until all of your pancakes are made. Add more coconut oil when necessary. For the sauce mix the ingredients in a small bowl.