Kimchi Pancakes

Ingredients

• ½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine. I used two cans of kimchi
• 3 scallions, chopped
• ½ teaspoon sugar
• ½ cup all-purpose flour
• ½ cup water
• 4 tablespoons vegetable oil

Instructions

1. Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
2. Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
3. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
4. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
5. Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
6. Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
7. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
8. Flip it one more time and cook for another minute.
9. Slide onto a large serving platter and serve immediately.

Source: https://www.maangchi.com/recipe/kimchijeon?spm=BlogArticle.InArticleHyperlinkWord&clickId=6183885b49

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