Kimchi Pancakes (Kimchi Jeon)

Ingredients

• 1 cup Kimchi, chopped
• 1 cup All-Purpose Flour
• 2 tbsp Cornstarch
• 1 cup Cold Water
• 2 tbsp Kimchi Juice
• 3 tbsp Vegetable Oil
• 1/4 cup Green Onions, chopped
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil

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

Instructions

1. 1In a large bowl, combine the 1 cup all-purpose flour and the 2 tablespoons cornstarch.
2. 2Gradually whisk in the 1 cup cold water and the 2 tablespoons kimchi juice until you have a smooth batter with no lumps.
3. 3Stir the 1 cup chopped kimchi and the 1/4 cup chopped green onions into the batter until evenly distributed.
4. 4Heat the 3 tablespoons vegetable oil in a 25.4 cm non-stick skillet over medium heat, about 175°C.
5. 5Pour approximately 1/4 of the batter into the hot skillet, using a spoon to spread it into a thin, even circle about 15.24 cm in diameter.
6. 6Cook for 3 to 4 minutes per side, until the pancake is golden brown and crispy around the edges. Flip carefully to cook the other side.
7. 7Remove the cooked pancake from the skillet and place it on a plate lined with paper towels to absorb any extra oil. Repeat steps 5 through 7 with the remaining batter to make more pancakes.
8. 8While the pancakes are cooking or draining, whisk together the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in a small bowl to create the dipping sauce.
9. 9Slice the finished pancakes into wedges and serve immediately with the prepared dipping sauce.

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