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Crispy Kimchi Rice Paper Pancake Recipe

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4.3 from 5 reviews

Crispy Kimchi Rice Paper Pancakes are a delightful fusion snack that combines tangy kimchi with grated carrot, scallions, and melted cheese encased in crispy, pan-fried rice paper layers. Served with a tangy and slightly spicy dipping sauce, these golden pancakes offer a perfect balance of textures and flavors, ideal for a quick appetizer or light meal.

Ingredients

Kimchi Pancake Mixture

  • 1 cup kimchi, finely chopped
  • 1 cup grated carrot
  • 2 green onions, green parts only, chopped
  • 1/3 cup shredded mozzarella cheese (or your favorite type)
  • 1 Tbsp corn starch
  • 1 tsp sesame oil
  • Pinch of salt

Rice Paper & Cooking

  • 8 sheets rice paper
  • Neutral oil (for frying)

Dipping Sauce

  • 2 Tbsp soy sauce
  • 1 Tbsp water
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp granulated sugar
  • 1 tsp chili garlic sauce (optional)

Instructions

  1. Prepare the Filling: In a bowl, combine finely chopped kimchi, grated carrot, chopped green onion greens, shredded mozzarella cheese, corn starch, sesame oil, and a pinch of salt. Mix well to ensure all ingredients are evenly incorporated, creating a flavorful and sticky filling suitable for the pancake.
  2. Form and Fry Pancakes: Heat a non-stick pan over medium heat and brush it evenly with about 1 tablespoon of neutral oil. Quickly dip two rice paper sheets in water just to soften, shake off excess water, and place them onto the heated pan. Immediately spread half of the kimchi filling evenly over the rice paper in the pan. Then dip two more rice paper sheets in water, remove excess moisture, and carefully layer them on top of the filling to form a sandwich. Cook for approximately 2 minutes until the bottom layer is crispy and golden; then carefully flip and fry the other side for another 2 minutes or until equally crispy. Continue frying on both sides as needed until the pancake is very crispy. Transfer to a wire rack to keep crisp. Repeat this process to make the second pancake.
  3. Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce, water, rice wine vinegar, sesame oil, granulated sugar, and chili garlic sauce if using. Adjust flavors to taste for a balanced, tangy, and slightly spicy dipping sauce.
  4. Serve and Enjoy: Plate the crispy kimchi rice paper pancakes while hot, serving immediately alongside the dipping sauce for optimal texture and flavor experience.

Notes

  • Ensure rice paper sheets are only quickly dipped in water to avoid sogginess and maintain crispiness when frying.
  • You can substitute mozzarella cheese with cheddar or any melting cheese of your preference for different flavor profiles.
  • The chili garlic sauce in the dipping sauce is optional for those who prefer a mild dip.
  • Using a wire rack after frying helps maintain the crisp texture by preventing steam build-up.
  • For a vegetarian option, verify that the kimchi contains no fish sauce or shrimp paste.

Find it online: http://bitezly.com/crispy-kimchi-rice-paper-pancake-recipe/