Savory Gluten-Free Korean Pancakes (Kimchi Jeon)

Ingredients

• 1 cup Kimchi (chopped)
• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 cup Cold Water
• 1/2 cup Green Onions (sliced)
• 1/4 cup Onion (thinly sliced)
• 1 teaspoon Gochugaru (Korean chili flakes)
• 1/2 teaspoon Salt
• 2 tablespoons Avocado Oil
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Seeds

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

Instructions

1. 1In a large bowl, combine the rice flour, tapioca starch, gochugaru, and salt. Gradually add cold water, whisking until a smooth batter forms.
2. 2Add the chopped kimchi, green onions, and sliced onion to the batter. Mix well to combine.
3. 3Heat avocado oil in a large non-stick skillet over medium heat.
4. 4Pour about 1/2 cup of the batter onto the hot skillet for each pancake. Spread the batter thinly with the back of a spoon.
5. 5Cook for 4-5 minutes per side, or until the pancake is golden brown and crispy.
6. 6While the pancakes are cooking, prepare the dipping sauce by combining tamari, rice vinegar, and sesame seeds in a small bowl.
7. 7Remove the pancakes from the skillet and slice into wedges. Serve immediately with the dipping sauce.

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