Ingredients

Kimchi Pancakes

• 3/4 cup kimchi

• 2 tbsp kimchi brine

• 1/4 medium onion (thinly sliced)

• 2 green onions (thinly sliced)

• 1/2 cup flour

• 1/2 cup cornstarch (or potato starch)

• 2/3 cup cold club soda (replace with cold water if unavailable)

• 1/2 tsp salt

• 3/4 tbsp sugar (reduce if using younger, less sour kimchi)

• 1 tsp gochugaru or gochujang (optional: if you want to make them spicy)

Dipping sauce

• 1 tbsp chili oil (sub: chili paste/sauce)

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp black vinegar (sub: rice vinegar)

• 1/2 tbsp sugar

Recipe

• Whisk together flour, cornstarch, kimchi brine, club soda, salt and sugar, until no lumps remain. The batter should be of a somewhat thick consistency.

• Slice kimchi, onion, and green onion, and mix into the batter.

• Heat a pan to medium high, and pour in a thin layer of oil.

• Pour in kimchi batter, try to spread it into as thin of a layer as you can manage, to maximize crispiness.

• Cook on both sides until fully cooked & crispy (approx ~5 min per side).

• Cut up the pancake into 8 slices, and mix the dipping sauce ingredients together in a bowl.

Notes

• Based on https://farahjeats.com/recipe/crispy-kimchi-pancake-kimchijeon/ + a few other online recipes.