Easy Kimchijeon (Kimchi Pancake)

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp sugar
• 1/2 tsp salt
• 1/2-1 tbsp Gochugaru (Korean chili flakes) (adjust to desired spice level)
• 1/4 cup kimchi brine (from the kimchi)
• 2/3 cup ice-cold water
• 1 large egg (optional)
• 1 cup (200g) kimchi (sliced)
• 1 can (198g) tuna (drained, or your choice of meat, vegetables, or seafood)
• 1/4 medium onion (diced)
• 1 green onion (chopped)
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 1 tbsp water
• 1 tsp Gochugaru (Korean chili flakes) (optional)

Instructions

1. 1

   In a medium bowl, add flour, sugar, salt, Gochugaru, kimchi brine, water, and egg and mix with a fork or a whisk until smooth. Add kimchi, tuna, onion, and green onion to the batter, and stir to combine.

2. 2

   Heat a non-stick pan over medium heat. Add 2 tablespoons of oil and swirl to coat the bottom of the pan. Pour the batter onto the pan and spread evenly with your ladle or spoon. Cook until the bottom is golden brown, for about 2-3 minutes.

3. 3

   Once the bottom is cooked, the pancake should move easily around the pan. Flip the pancake over, and add more oil to the edges of the pancake.

4. 4

   Press down and cook until both sides are nicely browned and crispy. Serve immediately and enjoy with dipping sauce if desired.