• Makes 2 large pancakes
• 25 minutes
• Uses: Traditional Kimchi

Inspired by the classic kimchijeon Maangchi made famous on YouTube. This is our own take.

Ingredients

• 1 cup Kimchi Club Traditional Kimchi, chopped, plus 2 tbsp jar juice
• ½ cup all-purpose flour
• 2 tbsp potato starch or cornstarch (for extra crunch)
• ⅓ cup ice-cold water
• 1 scallion, sliced
• ¼ onion, thinly sliced
• 2 oz pork or shrimp, finely chopped (optional)
• 3–4 tbsp neutral oil, for frying

Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, a pinch of gochugaru.

Steps

1. In a bowl, mix the kimchi, juice, flour, starch, water, scallion, onion and pork (if using) until just combined. The batter should be thick but spreadable.
2. Heat 2 tbsp oil in a nonstick or cast iron skillet over medium-high heat.
3. Spread half the batter thinly across the pan. Cook 3–4 minutes, until the edges are golden and crisp.
4. Flip, press down with a spatula, and add a little more oil around the edges. Cook 3 more minutes.
5. Slide onto a board, cut into wedges and serve hot with the dipping sauce. Repeat with the rest of the batter.

Tip: Ice-cold water and a hot, well-oiled pan are the secrets to crispy edges. Don't make the pancake too thick.