Savory Korean Pancakes (Kimchijeon)

Ingredients

• 1 cup Kimchi (chopped)
• 1 cup Rice Flour
• 1/4 cup Potato Starch
• 1 cup Water
• 1 large Egg
• 1/2 cup Green Onions (sliced)
• 1 tablespoon Soy Sauce (gluten-free)
• 2 tablespoons Vegetable Oil

Instructions

1. 1In a large bowl, whisk together the 1 cup rice flour and 1/4 cup potato starch. Then, add the 1 cup water and 1 large egg, mixing until you have a smooth batter with no lumps.
2. 2Add the 1 cup chopped kimchi, 1/2 cup sliced green onions, and 1 tablespoon gluten-free soy sauce to the batter. Stir everything together until it is all well combined.
3. 3Place a 12-inch skillet over medium heat, which is about 350°F (175°C). Add the 2 tablespoons vegetable oil to the skillet and let it heat up until it shimmers.
4. 4Carefully pour about 1/4 cup of the batter onto the hot skillet for each pancake. Use the back of your spoon or ladle to spread the batter thinly and evenly into a circle.
5. 5Cook each pancake for 3-4 minutes on the first side, until the edges look golden brown and crispy. Then, carefully flip the pancake and cook for another 3-4 minutes on the second side, until it is also golden brown and cooked through.
6. 6Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels. Let them sit for a minute to absorb any extra oil.
7. 7Serve the Savory Korean Pancakes warm.

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