Imported from the web

Crispy Kimchi Rice Paper Pancake

Name: Crispy Kimchi Rice Paper Pancake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1 cup kimchi (Finely chopped); 1 cup carrot (Grated; drain excess water if needed); 2 green onions (Green parts only, chopped); 0.333 cup mozzarella cheese (Shredded; or use your favorite type of cheese); 1 tbsp corn starch; 1 tsp sesame oil (For the kimchi filling); salt (A pinch); 8 sheets rice paper (The source recommends approximately 22 cm sheets); 1 tbsp neutral oil (For brushing the non-stick pan; add more as needed while frying); 2 tbsp soy sauce (For dipping sauce); 1 tbsp water (For dipping sauce); 1 tsp rice wine vinegar (For dipping sauce); 1 tsp sesame oil (For dipping sauce); 1 tsp granulated sugar (For dipping sauce); 1 tsp chili garlic sauce (Optional; for dipping sauce)

Recipe by Herman Chan

Imported by Niki Su on SeeMeCook

A crunchy rice-paper pancake filled with tangy kimchi, carrot, scallions, and melted mozzarella. It is served hot with a savory, lightly sweet soy dipping sauce.

2 servings20 minEast Asian

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Ingredients

1 cup kimchi (Finely chopped)
1 cup carrot (Grated; drain excess water if needed)
2 green onions (Green parts only, chopped)
0.333 cup mozzarella cheese (Shredded; or use your favorite type of cheese)
1 tbsp corn starch
1 tsp sesame oil (For the kimchi filling)
salt (A pinch)
8 sheets rice paper (The source recommends approximately 22 cm sheets)
1 tbsp neutral oil (For brushing the non-stick pan; add more as needed while frying)
2 tbsp soy sauce (For dipping sauce)
1 tbsp water (For dipping sauce)
1 tsp rice wine vinegar (For dipping sauce)
1 tsp sesame oil (For dipping sauce)
1 tsp granulated sugar (For dipping sauce)
1 tsp chili garlic sauce (Optional; for dipping sauce)

Steps

1
In a bowl, combine the finely chopped kimchi, grated carrot, chopped green onions, shredded mozzarella, cornstarch, 1 teaspoon sesame oil, and a pinch of salt. Mix thoroughly until the filling is evenly combined.
2
Brush 1 tablespoon neutral oil evenly over the bottom of a non-stick pan. Heat the pan over medium heat until it is slightly hot.
3
Quickly dip two rice-paper sheets in water, shaking off the excess. Place them in the heated pan.
4
Immediately spread half of the kimchi filling evenly over the rice paper in the pan.
5
Quickly dip two more rice-paper sheets in water, shake off the excess, and place them on top of the filling.
6
Fry until the bottom is crispy, about 2 minutes. Flip the pancake and fry the other side until crispy, about 2 minutes.
7
Continue frying each side as needed until the pancake is very crispy. Transfer it to a wire rack so it stays crisp.
8
Repeat the pan-frying process with the remaining neutral oil as needed, two more dipped rice-paper sheets, and the remaining half of the kimchi filling to make the second pancake.
9
Combine the soy sauce, water, rice wine vinegar, 1 teaspoon sesame oil, sugar, and optional chili garlic sauce to make the dipping sauce.
10
Serve the rice-paper pancakes hot and enjoy them immediately with the dipping sauce.

Notes

For the best texture, keep the vegetables as dry as possible; drain excess moisture from the carrot if needed. Transfer finished pancakes to a wire rack rather than a ceramic plate, and serve immediately while they are at their crispiest. The source notes that mozzarella is a mild cheese that pairs well with kimchi. The rice paper should be softened briefly in water, not soaked until completely limp.