Ingredients:
•1 cup thinly sliced fully-fermented kimchi, about 1/2-inch thick
• 3 tablespoons thinly sliced green onion
• 1 1/4 cups all-purpose flour
• 2 to 3 tablespoons juice/liquid from kimchi
• 1 lightly beaten egg – optional
• 1 cup icy cold water Flour to liquid should be about 1:1 ratio in total.
• cooking oil
Directions:
• In a large bowl, combine the flour, liquid from kimchi, egg, and water. Do not over mix.
• Stir in the kimchi and green onions.
• 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.
