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Wine & Food Experience Recipes

Kimchi Pancake with Soy Dipping Sauce with Sauvignon Blanc

Serves 8
Chef Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Enjoy our wine and food bites with declicious Sauvignon Blanc


2/3 c. rice flour
½ c. all-purpose flour
½ tsp. salt
1 tsp. sugar
1 large egg, beaten
1 c. cold seltzer water
1 c. prepared kimchi, drained and chopped
¼ c. kimchi juice
¾ onions, minced
canola oil

1 T. soy sauce
1 T. rice vinegar
½ tsp. sugar
½ tsp. toasted sesame seeds
1 T. green onions


Combine the rice flour, all-purpose, salt, sugar in a bowl and stir to mix well. In a separate bowl whisk together the egg, seltzer water, kimchi, juice and green onions. Add the wet ingredients to the dry ingredients and stir together. Keep on ice.

In a small bowl; combine the soy sauce, vinegar, sugar, seeds, and onions; and stir to combine. Reserve.

Heat a large skillet with ¼ cup of canola oil over medium-high heat. When hot, ladle about 2 tablespoons of the pancake batter into the pan. Cook for about 2 minutes until browned and carefully flip pancake. Continue to cook 2-3 minutes on the other side. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining batter. Arrange on a serving platter alongside the soy dipping sauce.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc, Napa Valley.

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