Kimchi Pancake - Kimchijeon

Ingredients

• 1 cup Korean pancake mix
• 1/2 teaspoon kosher salt
• 3/4 cup water
• 1 large egg (beaten)
• 2 tablespoons kimchi juice
• 1 cup kimchi (roughly chopped)
• 2 stalks scallions (finely chopped)
• 2 tablespoons vegetable oil
• shredded nori sheet for topping (optional)
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 red or green Thai chili (finely chopped (optional))
• 1/2 stalk scallion (finely chopped)

Instructions

1. 1

   Put all the ingredients for the dipping sauce in a bowl and stir. Set aside.

2. 2

   Sift the pancake mix and salt into a bowl and slowly add the water while whisking. Keep whisking until the batter is smooth.

3. 3

   Add the egg and kimchi juice and stir until the ingredients are combined. Add the kimchi and green onions, and mix into the batter.

4. 4

   In a large frying pan over medium high heat, add the vegetable oil and swirl it in the pan to coat the bottom surface.

5. 5

   Add a ladle full of batter to the pan and move the pan in a circular motion to spread the batter evenly and create a round pancake.

6. 6

   Cook on one side for 30 seconds and turn the heat down to medium low. Cook until the bottom side is golden brown while pressing down a couple of time to flatten the pancake, about 2 to 3 minutes.

7. 7

   Use a spatula to flip the pancake and cook for 1 minute.

8. 8

   Transfer the pancake to a plate and slice it into wedges. Repeat the steps for the remaining batter.

9. 9

   Serve with dipping sauce.