prep time: 10 minutes
cooking time: 10 minutes
makes 1-2 pancakes
-1 cup chopped napa cabbage kimchi
-3 tbsp kimchi juice
-2 tbsp white onion, diced
-1/2 tsp salt
-1/2 tsp sugar
-1/2 cup all-purpose flour
-1 tbsp cornstarch or potato starch
-1/4 cup water
-2 stalks spring onions, diced
-2 tbsp oil, for frying
**Vegan note: use vegan kimchi
Gluten free: use GF friendly flour
In a bowl, combine the kimchi, kimchi juice, onion, salt, sugar, flour, cornstarch, and water. Mix thoroughly.
Heat the oil in a large skillet/pan over medium heat. Add the batter until a thin layer forms. Let it fry for 2-3 minutes. Check with your spatula to see if it's ready to flip by checking that it's golden brown. Gently unstick the entire pancake from the pan and flip away from you (you can use 2 spatulas if you're not confident with the flipping.
Cook the pancake for another 2-3 minutes, until it is cooked through. You can flip again and cook for an additional 1 minute to ensure crispness but be careful not to burn it. Repeat the process until all the batter is gone. Repeat the process until all batter is gone.
Transfer the pancake into a plate and cut into triangles. Top with the diced green onions and enjoy!