Kimchi Pancakes (Kimchijeon)

Ingredients

• 1 cup Kimchi, chopped
• 1 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 cup Water
• 1/4 medium Onion, thinly sliced
• 2 stalks Green Onions, chopped
• 2 tbsp Vegetable Oil
• 2 tbsp Soy Sauce (for dipping)
• 1 tbsp Rice Vinegar (for dipping)

Instructions

1. 1In a large bowl, combine chopped kimchi, flour, cornstarch, and water. Mix well until a smooth batter forms.
2. 2Add thinly sliced onion and chopped green onions to the batter. Stir to combine.
3. 3Heat vegetable oil in a large non-stick skillet over medium heat.
4. 4Pour 1/4 of the batter into the skillet, spreading it evenly to form a thin pancake.
5. 5Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter.
6. 6In a small bowl, mix soy sauce and rice vinegar for dipping.
7. 7Serve the kimchi pancakes hot, with the dipping sauce.

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