Ingredients:

  • 1 cup All-Purpose Flour (sifted)
  • 1/4 cup Cornstarch (or Potato Starch)
  • 3/4 cup + 2 Tbsp Cold Water (or Kimchi Juice)
  • 1/2 tsp Salt
  • 1 1/2 cups Well-Fermented Kimchi (roughly chopped)
  • 2 Tbsp Kimchi Juice (reserved)
  • 3 stalks Scallions (thinly sliced)
  • 1/4 medium Onion (thinly sliced)
  • Neutral Oil (e.g., Canola/Vegetable) for pan-frying
  • 3 Tbsp Soy Sauce (for dipping sauce)
  • 1 Tbsp Rice Vinegar (for dipping sauce)
  • 1 tsp Sesame Oil (for dipping sauce)
  • 1 tsp Toasted Sesame Seeds (for dipping sauce)
  • Pinch Gochugaru (optional, for dipping sauce)

Instructions:

  1. Drain the kimchi, reserving the liquid. Roughly chop the kimchi into 1-inch pieces. Thinly slice the scallions and onion.
  2. In a large bowl, whisk together the flour, cornstarch, and salt. Gradually whisk in the cold water and the reserved kimchi juice until just combined. Do not overmix; a few lumps are acceptable.
  3. Gently fold the chopped kimchi, sliced onion, and scallions into the batter until evenly distributed. The batter should be relatively thin but thick enough to coat the ingredients.
  4. Heat your frying pan over medium-high heat. Add a generous slick of neutral oil (about 2-3 tablespoons). Ensure the oil is shimmering hot before proceeding.
  5. Pour about 1/4 of the batter mixture into the hot pan, immediately spreading it into a rough 6-7 inch circle. Immediately reduce the heat to medium.
  6. Cook undisturbed for 4–6 minutes. Press down lightly on the pancake a few times with your spatula to ensure even contact with the heat, focusing on developing a deep, golden-brown, crispy bottom.
  7. Carefully slide the spatula underneath and flip the pancake. Cook the second side for another 4–5 minutes until golden and cooked through.
  8. Transfer the finished pancake to a wire rack set over a baking sheet to rest while you cook the remaining batter. This prevents the bottom from steaming and going soggy.
  9. If using the dipping sauce, whisk all sauce ingredients (Soy Sauce, Rice Vinegar, Sesame Oil, Sesame Seeds, Gochugaru) together in a small bowl.
  10. Slice the pancakes into wedges and serve immediately with the dipping sauce.