Description
Turn brunch into an adventure with these crispy, savory waffles packed with tangy kimchi and green onions. Top with a drizzle of creamy sesame aioli for a flavor-packed, irresistible meal.
Ingredients
Waffles:
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1½ cups all-purpose flour
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1 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk (or milk + 1 tsp lemon juice)
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2 large eggs
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¼ cup neutral oil or melted butter
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¾ cup chopped kimchi, drained
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1 green onion, thinly sliced
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Optional: ½ tsp gochugaru or pinch of cayenne
Sesame Aioli:
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½ cup mayonnaise
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1 tbsp toasted sesame oil
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1 tsp rice vinegar
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1 tsp sriracha (or to taste)
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Pinch of salt
Instructions
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Preheat waffle iron to medium-high and lightly grease.
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Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
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Mix wet ingredients: In another bowl, whisk buttermilk, eggs, and oil/butter.
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Combine: Pour wet into dry and stir just until combined. A few lumps are fine.
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Fold in kimchi and green onion (and gochugaru if using).
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Cook waffles: Pour batter into preheated waffle iron (about ¾ cup per waffle). Cook until golden and crisp. Keep cooked waffles warm on a wire rack in a 200°F (95°C) oven.
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Make aioli: Whisk together mayonnaise, sesame oil, rice vinegar, sriracha, and salt until smooth.
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Serve: Top waffles with sesame aioli and extra kimchi or green onion if desired. Add a fried egg for extra indulgence.
Notes
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Keep waffles crisp: Place on a wire rack instead of stacking.
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Make pancakes instead: Cook on a greased skillet if no waffle iron.
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Cheesy version: Add ½ cup shredded cheese to the batter.
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Protein boost: Add cooked shrimp, squid, or crispy pork belly.
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Vegan: Use flax eggs, plant-based milk, and vegan mayo.
Nutrition
- Calories: 420 cal Per Serving
- Carbohydrates: 28g
- Fiber: 30g
- Protein: 10g