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

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

Instructions

1. 1Chop the 1 cup of kimchi into pieces no larger than 1.27 cm.
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 25.4 cm non-stick skillet over medium-high heat, aiming for approximately 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 0.635 cm 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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