Kimchi Cornmeal Pancakes – Mother-in-Law's

Name: Kimchi Cornmeal Pancakes – Mother-in-Law's
Ingredients: 1/4 cup all-purpose flour; 1/2 cup coarse cornmeal; 2 teaspoons sweet rice flour; 1 teaspoon kosher salt; 1 cup cold seltzer water; 3 tablespoons vegetable oil or other neutral oil; 1 cup MIL HOUSE or VEGAN Reserve Kimchi, liquid drained and cut into long 3-inch strips; 1/4 cup soy sauce; 2 tablespoons unseasoned rice vinegar; 1/2 teaspoon toasted sesame oil

milkimchi.com

Kimchi Pancakes A popular Korean side dish, these delicious, savory pancakes are usually made with scallion and mung beans, a yellow lentil-like legume, and served as an appetizer. I was inspired to...

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Ingredients

1/4 cup all-purpose flour
1/2 cup coarse cornmeal
2 teaspoons sweet rice flour
1 teaspoon kosher salt
1 cup cold seltzer water
3 tablespoons vegetable oil or other neutral oil
1 cup MIL HOUSE or VEGAN Reserve Kimchi, liquid drained and cut into long 3-inch strips
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
1/2 teaspoon toasted sesame oil