Korean Kimchi Pancakes

Ingredients

• 2 Cups Aged Kimchi
• 1 Cup Korean Pancake Mix ((All Purpose Flour works too))
• 1/3 Cup Kimchi Juice ((If you don't have enough, fill with water))
• Few stalks of Asian Chives
• Small handful Mungbean Sprouts
• Few slices of Red Chili Pepper ((optional))
• Few slices of Thin Slices of Pork ((beef, squid, bacon work well too))

Instructions

1. 1

   --- Make Kimchi Pancake Batter ---

2. 2

   Measures 2 cups of aged Kimchi. Place into a mixing bowl. Then use kitchen scissors and cut into small bite-sized pieces. Add in 1 cup of Pancake Mix (or flour).

3. 3

   Then measure 1/3 Kimchi Juice. If you don't have enough, it's fine to mix it with water. Add it to the mixture and give it a thorough mix.

4. 4

   --- Prep Fresh Ingredients ---

5. 5

   Cut asian chives into pinky-length pieces. Trim the ends off the mungbean sprouts. Cut red chili peppers into small pieces. Thaw the thin slices of pork.

6. 6

   --- Make Pancake ---

7. 7

   Place frying pan on medium heat. Then place in some oil. Once the oil is hot, use a soup ladle to drop a few ladles of the kimchi batter down. Pat it down with the bottom of the soup ladle and form it into a circle.

8. 8

   Then add a few pieces of chives, mungbean sprouts, red chili pepper and thin slices of pork on top.

9. 9

   Carefully flip the pancake over in one motion. Let it cook on the other side for a few minutes. Then give it one last flip so you can plate it with the ingredients showing upward.

10. 10

    Option: Eat it straight or optionally, serve with a small soy-sauce dipping sauce. To make the dipping sauce: mix soy sauce, few drops of vinegar and a dash of water.