Korean Pancakes

I love sauerkraut. It isn’t something that I eat that often but for the right meal, it truly adds another level of deliciousness. I had never seen a pancake recipe with sauerkraut so I was intrigued. This couldn’t be easier. An added bonus is the recipe is very versatile. You could add mushrooms or switch out the sauerkraut for carrots or zucchini.

  • 3 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. warm water
  • 1 scallion trimmed and thinly sliced
  • 1 tbsp. sugar
  • 1 tsp. toasted sesame oil
  • 1 cup sauerkraut and 1/4 cup sauerkraut juice
  • 1/4 medium red onion thinly sliced
  • 2 scallions split lengthwise and cut into 1″ pieces
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 2 tsp. sugar
  • 2 tbsp. sliced pickled red peppers (or any type of pickled pepper)
  • 3/4 cup cold water

The first group of ingredients is the dipping sauce. Mix soy sauce, rice vinegar, warm water, scallion, sugar and sesame oil into a small bowl and combine. Make first and set aside.

In a large bowl mix together the sauerkraut and juice (a little more juice is fine). Add onion, scallions, flour, starch, peppers and cold water. Stir rapidly until everything is fully combined.

You really should use a non-stick pan for this. I used the entire recipe and make one big pancake. Add batter to a hot pan, using a spatular to spread evenly. Press down, and let set for about 2 minutes. Cook until well browned, flip and brown the other side.

Cut the pancake into slices and serve with the dipping sauce. Making again!