Kimchi Pancake (Kimchijeon)

Ingredients

• 1 cup Kimchi
• 1 cup All-purpose flour
• 1/4 cup Potato starch
• 1 cup Water
• 1 tbsp Soy sauce
• 2 tbsp Vegetable oil

Instructions

1. 1Chop the 1 cup of kimchi into pieces no larger than 1/2-inch.
2. 2In a medium bowl, whisk together the 1 cup of all-purpose flour, the 1/4 cup of potato starch, and the 1 cup of water until the batter is smooth and no lumps remain.
3. 3Stir the chopped 1 cup of kimchi into the batter until it is evenly distributed.
4. 4Pour the 1 tablespoon of soy sauce into a small bowl; this will be used as a dipping sauce.
5. 5Heat the 2 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat, aiming for approximately 375°F (190°C). The oil should appear to shimmer when hot.
6. 6Pour all of the kimchi batter into the hot skillet, spreading it into an even circle about 1/4-inch thick. Cook for 3 to 4 minutes, until the underside is golden brown and crispy.
7. 7Carefully flip the pancake using a spatula. Cook the second side for another 3 to 4 minutes, until it is also golden brown and crispy, and sounds crisp when gently tapped.
8. 8Slide the finished kimchi pancake onto a cutting board. Let it rest for 1 minute to allow the pancake to set before slicing into wedges. Serve immediately with the 1 tablespoon of soy sauce.

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