Ingredients

The following ingredients have 4 Servings
  • 1/2 cup rice flour
  • 1/4 cup all purpose flour
  • 1/4 tsp. salt
  • scant 3/4 cup water (approximate)
  • 1 cup kimchi (thinly sliced, juice reserved)
  • about 2 tbsp. vegetable oil
  • 1-2 scallions (chopped (optional))
  • 1-2 tsp. toasted sesame seeds (optional)

Instruction

  • In medium mixing bowl, stir together rice flour, all purpose flour and salt.
  • Add enough water to kimchi juice so that you have 3/4 cup total liquid.
  • Add liquid to dry ingredients. Stir until completely blended. Add kimchi and stir again until blended.
  • Coat skillet generously with oil and place over medium-high heat. Working in batches if needed, drop 1/4 cupfulls of batter onto skillet. You should get about 4 pancakes, each about 4 inches in diameter. Spread the batter out a bit if needed. Add additional oil to skillet between batches to keep it well oiled.
  • Cook pancakes 3 minutes, until lightly browned on bottoms. Gently flip and cook another 3 minutes on other sides.
  • Sprinkle with scallions and sesame seeds, if using. Serve.