Crisp Kimchi Pancakes with Soy Vinegar Dip

What you need

• 200 g (7 oz) well-fermented kimchi, chopped into small pieces
• 4 tbsp kimchi brine, from the jar
• 120 g (1 cup) all-purpose flour
• 100 ml (scant 1/2 cup) ice-cold water
• 2 scallions, cut into 4 cm (1 1/2 in) pieces
• 1/4 onion, thinly sliced
• 1/2 tsp sugar
• 4 tbsp vegetable oil, for frying
• 2 tbsp soy sauce, for the dip
• 1 tbsp rice vinegar, for the dip
• 1/2 tsp gochugaru, for the dip
• 1/2 tsp toasted sesame seeds, for the dip

Method

Restated from the original video

1. 1

   Stir the soy sauce, vinegar, gochugaru and sesame seeds together in a small bowl for the dip.

2. 2

   In a large bowl, whisk the flour with the sugar, brine and ice-cold water to a loose batter that drops easily from a spoon.

3. 3

   Fold in the kimchi, scallions and onion. Do not overmix.

4. 4

   Heat 2 tbsp of the oil in a large non-stick frying pan over medium-high heat until it shimmers.

5. 5

   Pour in half the batter and spread it thin with the back of a spoon. A thin pancake gets crisp.

6. 6

   Cook, without pressing, until the underside is deep golden and crisp at the edges, 2-3 min.

7. 7

   Flip and cook the second side until golden and cooked through, 2-3 min. Add a splash more oil along the edge if the pan looks dry.

8. 8

   Slide the pancake onto a plate and repeat with the remaining oil and batter.

9. 9

   Cut into squares and serve hot, with the dip.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.