Description

Ingredients

• Pancake Original: Pancake
• 🥬 200 g well fermented kimchi, chopped (1½ cups / 7 oz) Original: 🥬 200 g well fermented kimchi, chopped (1½ cups / 7 oz)
• 🥣 30 ml kimchi juice (2 tbsp / 1 fl oz) Original: 🥣 30 ml kimchi juice (2 tbsp / 1 fl oz)
• 🧅 60 g yellow onion, thin sliced (½ cup / 2.1 oz) Original: 🧅 60 g yellow onion, thin sliced (½ cup / 2.1 oz)
• 🧅 80 g scallions, cut into 5 cm pieces (1 cup / 2.8 oz) Original: 🧅 80 g scallions, cut into 5 cm pieces (1 cup / 2.8 oz)
• 🌾 180 g all purpose flour (1½ cups / 6.3 oz) gluten Original: 🌾 180 g all purpose flour (1½ cups / 6.3 oz)
• 🌾 40 g cornstarch or potato starch (⅓ cup / 1.4 oz) Original: 🌾 40 g cornstarch or potato starch (⅓ cup / 1.4 oz)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• 🥚 1 large egg, optional for extra structure (1) egg Original: 🥚 1 large egg, optional for extra structure (1)
• 💧 200 ml cold water (¾ cup / 6.8 fl oz) Original: 💧 200 ml cold water (¾ cup / 6.8 fl oz)
• 🫒 30–45 ml neutral oil, for frying (2–3 tbsp / 1–1½ fl oz) Original: 🫒 30–45 ml neutral oil, for frying (2–3 tbsp / 1–1½ fl oz)
• Dipping sauce
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz) Original: 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 💧 15 ml water (1 tbsp / ½ fl oz) Original: 💧 15 ml water (1 tbsp / ½ fl oz)
• 🍬 5 g sugar (1 tsp / 0.18 oz) Original: 🍬 5 g sugar (1 tsp / 0.18 oz)
• 🌱 3 g sesame seeds (1 tsp / 0.1 oz) sesame Original: 🌱 3 g sesame seeds (1 tsp / 0.1 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz) Original: 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz)
• 🧅 10 g scallion, finely sliced (2 tbsp / 0.35 oz) Original: 🧅 10 g scallion, finely sliced (2 tbsp / 0.35 oz)

Preparation

• Mix the dipping sauce Stir soy sauce, rice vinegar, water, sugar, sesame seeds, optional chili flakes, and scallion until the sugar dissolves. 🥣
• Make the batter In a large bowl whisk flour, starch, salt, and pepper. Whisk in cold water, kimchi juice, and optional egg until smooth. 🥣
• Add the fillings Fold in chopped kimchi, onion, and scallions until everything is coated and the batter looks thick but pourable. 🥬
• Heat the pan correctly Heat a 28 cm (11 in) nonstick or well seasoned skillet over medium high for 2 minutes. Add 15 ml (1 tbsp / ½ fl oz) oil and swirl to coat. 🔥
• Pan fry until lacey Pour in the batter and spread into an even round. Cook 4–5 minutes until the bottom is deep golden and the edges look crisp and lacy. 🥞
• Flip and finish Drizzle 10–15 ml (2–3 tsp / 0.34–0.5 fl oz) oil around the edges, flip, then cook 3–4 minutes until the second side is golden and crisp. 🔥
• Rest, slice, serve Rest 2 minutes, then slice into wedges and serve immediately with the dipping sauce. ✨

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