Description

Ingredients

• Pancake batter Original: Pancake batter
• 🥬 180 g kimchi, chopped (1¼ cups / 6.3 oz) Original: 🥬 180 g kimchi, chopped (1¼ cups / 6.3 oz)
• 🥣 60 ml kimchi juice (¼ cup / 2 fl oz) Original: 🥣 60 ml kimchi juice (¼ cup / 2 fl oz)
• 🧅 60 g scallions, thin sliced (1 cup / 2.1 oz) Original: 🧅 60 g scallions, thin sliced (1 cup / 2.1 oz)
• 🧅 80 g onion, thin sliced (¾ cup / 2.8 oz) Original: 🧅 80 g onion, thin sliced (¾ cup / 2.8 oz)
• 🌾 110 g all purpose flour (¾ cup / 3.9 oz) gluten Original: 🌾 110 g all purpose flour (¾ cup / 3.9 oz)
• 🍚 40 g rice flour (⅓ cup / 1.4 oz) gluten Original: 🍚 40 g rice flour (⅓ cup / 1.4 oz)
• 🌶️ 4 g gochugaru, optional (1 tsp / 0.14 oz) Original: 🌶️ 4 g gochugaru, optional (1 tsp / 0.14 oz)
• 🧂 2 g fine salt (½ tsp / 0.07 oz) Original: 🧂 2 g fine salt (½ tsp / 0.07 oz)
• 💧 120–150 ml cold water (½–⅔ cup / 4–5 fl oz) Original: 💧 120–150 ml cold water (½–⅔ cup / 4–5 fl oz)
• 🛢️ 30 ml neutral oil, for frying (2 tbsp / 1 fl oz) Original: 🛢️ 30 ml neutral oil, for frying (2 tbsp / 1 fl oz)
• Dipping sauce
• 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz) glutensoy Original: 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz)
• 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🍯 5 ml honey or sugar syrup (1 tsp / 0.17 fl oz) Original: 🍯 5 ml honey or sugar syrup (1 tsp / 0.17 fl oz)
• 🧄 3 g garlic, finely grated (1 small clove / 0.1 oz) Original: 🧄 3 g garlic, finely grated (1 small clove / 0.1 oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame Original: ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)

Preparation

• Prep the kimchi Chop kimchi and squeeze lightly so it is not dripping, then measure the kimchi juice. 🥬
• Mix the batter In a bowl, combine all purpose flour, rice flour, salt, and optional gochugaru. Add kimchi, scallions, onion, kimchi juice, and 120 ml (½ cup / 4 fl oz) cold water, then stir just until thick and spoonable, adding up to 30 ml (2 tbsp / 1 fl oz) more water if needed. 🥣
• Rest briefly Let the batter rest 5 min so it crisps better and fries evenly. ⏳
• Heat the pan Heat a 28 cm (11 in) nonstick skillet over medium high for 2 min, then add 15 ml (1 tbsp / 0.5 fl oz) oil and swirl to coat. 🔥
• Fry until deeply golden Pour in the batter and spread into a round about 20 cm (8 in). Fry 5 min until the bottom is deeply golden and crisp. 🥢
• Flip cleanly Add the remaining 15 ml (1 tbsp / 0.5 fl oz) oil around the edges, flip, then fry 4 min until crisp and browned. 🍳
• Make the dipping sauce Whisk soy sauce, vinegar, honey or syrup, garlic, sesame seeds, and sesame oil until glossy. ⚫
• Slice and serve Rest 1 min, slice into wedges, and serve hot with the dipping sauce. 🍽️

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