Alex Lau
When matzo meets kimchi pancakes: a love story.
Recipe information
Yield
2 Servings
Ingredients
1
sheet matzo, crushed into very fine pieces
3
tablespoons kimchi juice
3
scallions, thinly sliced
1
cup chopped drained kimchi
3
tablespoons finely chopped onion
3
tablespoons potato starch
1
teaspoon kosher salt
1
teaspoon sugar
2
tablespoons vegetable oil, divided
Need to make a substitution?
Preparation
Step 1
Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
Step 2
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.
Nutrition Per Serving
Calories (kcal) 280 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 38 Dietary Fiber (g) 4 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 2370