Kimchi Pancake

🔥 Prep

• Chop the 1 cup Kimchi into small pieces, reserving any juice.
• Slice the 2 pcs Green Onion into thin diagonal slices.
• Measure out 1 cup Flour into a mixing bowl.
• Measure out 1 cup Water.
• Measure out 2 tbsp Oil (for the batter and pan).
• Measure out 0.5 tsp Sugar.

🔥 Cook

• 1. In a bowl, combine the chopped kimchi, sliced green onion, flour, water, sugar, and 1 tbsp of the oil; stir until a thick batter forms.
• 2. Heat a non-stick skillet over medium-high heat and add the remaining 1 tbsp of oil, swirling to coat the surface.
• 3. When the oil is shimmering, ladle about ¼ cup of batter into the skillet, spreading it gently to form a thin pancake (~8‑inch diameter).
• 4. Cook the pancake for 2‑3 minutes until the edges turn golden brown and the surface looks set.
• 5. Flip the pancake using a spatula and cook the other side for another 2‑3 minutes until crisp and golden.
• 6. Transfer the cooked pancake to a paper towel‑lined plate to drain excess oil; repeat with remaining batter, adding a little more oil to the pan as needed.
• 7. While the pancakes are still hot, sprinkle a pinch of extra sugar or a drizzle of soy sauce if desired.

🔥 Serve

• Serve the kimchi pancakes hot, cut into bite-sized wedges.
• Offer a dipping sauce made of soy sauce, rice vinegar, a touch of sesame oil, and optionally a sprinkle of toasted sesame seeds.
• Pair with a simple side of steamed rice or a light cucumber salad (oi muchim) for a balanced meal.
• Garnish with extra sliced green onion and a few kimchi pieces for added color and flavor.