A savory, crispy pancake made primarily with sliced kimchi and flour batter. Perfect for a rainy day snack or side dish.
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8 items
Mix all_purpose_flour, potato_starch, sugar, kimchi_juice, and water_ice_cold in a bowl until just combined.
chopped aged_kimchi and scallions.
Heat vegetable_oil in a non-stick pan over medium-high heat (375°F).
Pour batter into the pan, spreading it thin. Fry for 3-4 minutes until bottom is golden and crispy.
Flip and fry the other side for 3 minutes.
Transfer to cutting board, cut into squares or wedges, and serve.
