Kimchi Pancake (Kimchijeon)

Kimchijeon is a Korean pancake made with sliced kimchi and flour batter.

It is usually served as an appetizer, snack or side dish.

– 100g all-purpose flour
– 100g potato starch
– 1/4 tsp salt
– 100g cabbage kimchi, roughly chopped
– 100g kimchi juice
– 4 tbsp water
– 1 scallion, chopped
– 2 tbsp vegetable oil
– toasted sesame seeds
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 1 tsp sugar
– 1/2 tsp sesame oil

Cooking Instructions:
1. Combine the flour, potato starch and salt with the kimchi, kimchi juice, water, and scallion. Stir the mixture until well-combined.
2. Heat a nonstick pan over medium high heat. Fry pancakes until browned on one side, then flip it and continue to cook until browned on the other side.
3. Meanwhile, combine soy sauce, rice vinegar, sesame oil, sugar and 1 tbsp of water in a small bowl. Serve the sauce with pancakes.