Kimchi-jun Kimchi Pancake with Dipping Sauce

Ingredients

• 1/2 cup kimchi, chopped
• 1/2 cup onion, chopped
• 1/2 cup carrots, chopped
• 1/2 cup zucchini, chopped
• 1/2 cup mushrooms, chopped
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil for pan-frying
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 teaspoon garlic, minced

Directions

1. In a large bowl, mix together the kimchi, onion, carrots, zucchini, mushrooms, eggs, and flour until combined.
2. Heat the oil in a large skillet over medium-high heat.
3. Pour the kimchi-jun mixture into the skillet and spread it out evenly.
4. Cook for 3-4 minutes, or until the bottom is golden brown.
5. Flip the pancake and cook for another 3-4 minutes, or until the other side is golden brown.
6. Transfer the pancake to a plate and let cool for a few minutes.
7. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, gochujang, honey, and garlic to make the dipping sauce.
8. Serve the kimchi-jun with the dipping sauce on the side.

Interesting Facts

• Kimchi-jun is a popular street food in South Korea.
• It is often served as an appetizer in Korean restaurants.
• The pancake can also be served with a sweet and sour sauce.
• Kimchi-jun is a great way to use up leftover kimchi.