KIMCHI JEON KIMCHI PANCAKES

These pancakes are another way to use up funky kimchi—I love them because they’re tart and so savory. The leaves melt into the batter, but then you get a little crunchy bite of cabbage, which is the best part. You just need to add a little sweetness to the dipping sauce, because the pancakes themselves are a little tart. These are really best served right after you cook them, so the edges are still crispy. Typically you add a little cooked pork to these, as it is a great complement to kimchi, but shrimp are also delicious.

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Step 1

1 Make the dipping sauce: In a small mixing bowl, whisk together the soy sauce, rice wine vinegar, honey, and sesame seeds. Set this aside while you make the pancakes. 2 Make the pancakes: In a large mixing bowl, combine the potato starch, flour, and salt. Add the kimchi, kimchi juice, scallion, ice-cold water, egg, and meat, if using, and mix until well combined. 3 Heat 1 tablespoon of the oil in an 8-inch (20 cm) nonstick pan over medium heat. Pour in half of the batter and let it cook for 3 minutes, or until the edges are crispy. Flip it over, add another tablespoon of oil, and let cook for another 3 minutes. Add another tablespoon of oil if the pan becomes very dry. 4 Cut into wedges or small pieces and serve immediately with the dipping sauce on the side. 5 Repeat steps 3 and 4 with the remaining oil and batter. (Alternatively, you can wait and serve them both at the same time, but they will lose their crispiness