A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans’ all time favorite dishes. It’s hot, spicy, crispy, a little sweet, sour, and a little salty. When kimchi is fermented, it tastes sour and pungent with a deeper flavour. So when you think it is too fermented and cannot be eaten anymore, do not worry. You can use them for this recipe!
200g Ken’s Fresh Kimchi, chopped into small pieces, plus 2 tablespoons of the Kimchi brine
60g Sajo Korean Pancake Powder
3 green onion(small size), chopped
½ teaspoon sugar
120g fresh water
4 tablespoons vegetable oil
Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
Heat a nonstick skillet over medium heat.
Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
Flip it one more time and cook for another minute.
Slide onto a large serving platter and serve immediately.