3ouncesminced pork, canned tuna (without the liquid), or squid cut into small strips - optional
cooking oil with high smoke point for pan frying
1 1/4 cupsall-purpose flour or buchimgaru (Korean pancake premix)or Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
2 to 3tablespoonsjuice/liquid from kimchiSee note on water below
1 or 2teaspoonsgochujang (Korean chili pepper paste) or gochugaru - optional
1lightly beaten egg - optional
1cupicy cold waterUse more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total.
Optional Dipping Sauce (Combine all the ingredients)
pinchof black pepper
Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
Stir in the kimchi, scallions, onion and the optional protein of your choice.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
Tips for making kimchi pancakes:1. Use juice/liquid from kimchi if at all possible. 2. Use icy cold water.3. The batter should be thin enough to flow easily from a spoon.4. Spread the batter thin when pan frying.5. Use a generous amount of oil.6. Increase the heat a little to crisp up the pancakes at the end of pan-frying.