Kimchi Pancakes

Kimchi pancakes are a great way to eat up your overripe kimchi and this recipe makes only two pancakes (just enough for one) but can easily be doubled, tripled or quadrupled.

The trick to making kimchi pancakes is to strain the kimchi to remove the juice.  This will keep the pancake from getting too dark while cooking.  Then after it is cooked, pour the drained kimchi juice over the pancakes to really bring out the kimchi 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.

KIMCHI PANCAKES (makes 2 - 8” pancakes)

Batter

½         cup     flour

½         cup     water

1          large   egg

½         tsp.      kosher salt

Filling

½         cup     overripe kimchi, 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 kimchi and green onions.

Heat a 10 inch non stick skillet over medium heat and add 1 Tbsp. oil.  Pour 1/2 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 kimchi juice over the pancakes.