Ingredients

The following ingredients have 2 Servings
  • 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)

Instruction

  • Put all the ingredients for the dipping sauce in a bowl and stir. Set aside.
  • Sift the pancake mix and salt into a bowl and slowly add the water while whisking. Keep whisking until the batter is smooth.
  • Add the egg and kimchi juice and stir until the ingredients are combined. Add the kimchi and green onions, and mix into the batter.
  • In a large frying pan over medium high heat, add the vegetable oil and swirl it in the pan to coat the bottom surface.
  • 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.
  • 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.
  • Use a spatula to flip the pancake and cook for 1 minute.
  • Transfer the pancake to a plate and slice it into wedges. Repeat the steps for the remaining batter.
  • Serve with dipping sauce.