Kimchi Jeon (Kimchi Pancake)

Ingredients

• 1 cup Kimchi
• 1 cup All-Purpose Flour
• 1/4 cup Potato Starch
• 1 cup Cold Water
• 2 tbsp Vegetable Oil
• 2 stalks Green Onions
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup Kimchi, 1 cup All-Purpose Flour, and 1/4 cup Potato Starch. Add 1 cup Cold Water and mix everything together with a whisk or spoon until you have a smooth batter with no lumps.
2. 2Add the 2 stalks Green Onions to the batter and stir them in to combine.
3. 3Heat 2 tablespoons Vegetable Oil in a 30.48 cm non-stick skillet over medium heat, which is about 175°C. Wait until the oil shimmers slightly, which means it's hot enough.
4. 4Pour about 1/4 of the batter into the hot skillet and spread it out evenly with your spoon or spatula to form a thin, round pancake.
5. 5Cook the pancake for 3 to 4 minutes on the first side. You are looking for it to be golden brown and crispy around the edges. Carefully flip the pancake over using a spatula.
6. 6Cook the second side for another 3 to 4 minutes, or until it is also golden brown and crispy. Repeat steps 4, 5, and 6 with the remaining batter until all the pancakes are cooked.
7. 7While the pancakes are cooking, prepare the dipping sauce. In a small bowl, mix together the 2 tablespoons Soy Sauce and 1 tablespoon Rice Vinegar.
8. 8Serve the Kimchi Pancakes hot with the prepared dipping sauce on the side.

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