Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 ml sparkling mineral water
- 70 g rice flour
- 30 grams flour
- 4 tablespoon kimchi
- 1 tablespoon soy flour
- 1 teaspoon salt
- 0.5 teaspoon ½ sugar
- 3 spring onions, sliced
- Vegetable oil for frying
For the dip:
- 4 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon agave syrup
- 1 tablespoon chilli flakes (gochugaru)
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients for the pancakes. Then mix in the wet ingredients. The dough should be viscous. If it`s too thin, add a little more flour.
- Add enough vegetable oil to the pan to completely cover the bottom. When the oil is hot, add the batter to the pan and bake the pancakes for 3 minutes on each side.
- Drain on kitchen paper and cut into small pieces. Mix the ingredients for the dip together. Serve the pancakes with the dip.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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