Ingredients
Main
1 cup fully-fermented kimchi, thinly sliced, thinly sliced, about 1/2-inch thick
1 to 2 scallions, cut into about 2-inch pieces; if the white part is thick, cut in half lengthwise (Two if thin and small)
1/4 medium onion, thinly sliced
3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips
cooking oil with high smoke point, for pan frying
Batter
1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix), or swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
2 to 3 tablespoons juice/liquid from kimchi
1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru
1 egg, lightly beaten, lightly beaten
1 cup icy cold water, Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total.
Optional Dipping Sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
1 pinch black pepper
Instructions
1-Thinly slice the kimchi, about 1/2-inch thick: Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
2-In a large bowl, combine the flour: In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
3-Add a little more water if the: Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
4-Stir in the kimchi, scallions, onion and: Stir in the kimchi, scallions, onion and the optional protein of your choice.
5-Heat one tablespoon of oil in a: Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
6-Repeat the process until there is no: Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 12 min
- Method: stovetop