Kim chi pancakes are a great way to eat up your overripe kim chi and this recipe makes only two pancakes (just enough for one) but can easily be doubled, tripled or quadrupled.
The trick to making kim chi pancakes is to strain the kim chee to remove the juice. This will keep the pancake from getting too dark while cooking. Then after it is cooked, pour the drained kim chi juice over the pancakes to really bring out the kim chi flavor. In my opinion these pancakes don't need a dipping sauce, but if you would like to eat these with dipping sauce here’s the recipe.
KIM CHI PANCAKES (makes 2 - 8” pancakes)
½ cup flour
½ cup water
1 large egg
½ tsp. kosher salt
½ cup overripe kim chi, drained and cut into thin strips
3 sprigs green onions, cut into 3” legnths
Kim chi juice
Place the flour and water in a bowl and mix. Add the egg and salt; mix to blend. Stir in the kim chi and green onions.
Heat a 10 inch non stick skillet over medium heat and add 1 Tbsp. oil. Pour ½ of the batter into the pan and spread out evenly to make a thin round pancake. Let cook for 2 – 3 minutes or until a light golden brown; flip and cook other side for another 2 – 3 minutes. Repeat with the other half of the batter.
Cut into triangles like a pizza and drizzle reserved kim chi juice over the pancakes.