- 6 dl (360 g) flour
- 6 dl cold water
- 1 tsp salt
- 1 egg
- 420 g kimchi (chopped)
- 1 tbsp kimchi liquid
- (optional) chilis or green onion
Mix or sift flour and salt in a bowl.
Whisk in water.
Whisk in beaten egg and kimchi liquid.
Fold in kimchi and any other vegetables.
Store batter cold, in fridge, while working.
Batter can be kept for a few days.
Pre-heat well-oiled skillet to medium-high.
Spoon one ladel of batter into skillet.
Turn heat down to medium or medium-low after a few seconds.
Fry until first side is ~70% cooked and top is beginning to firm.
Flip pancake. Fry other side until golden brown.
Repeat with rest of batter.
Cut into wedges and serve with dipping sauce.
Chinese dumpling vinegar or a mixture of sugar/soy/rice vinegar/water/chili flakes can work for a sauce.
Aged black vinegar with gochugaru and soy sauce is perfect.
Makes a very batter-y, thick pancake. High dough to kimchi ratio. 4 hearty meals of a pancake, or 8-10 smaller, snackier ones.
Halving the batter might be a good idea.