Kimchi pancake (Kimchijeon: 김치전)

• total time: 20 minutes

Ingredients

•½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine

•3 scallions, chopped

•½ teaspoon sugar

•½ cup all-purpose flour

•½ cup water

•4 tablespoons vegetable oil

Directions

Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.

Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)

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.