Steps
- Mix 225g of finely chopped fermented napa cabbage kimchi, 2 tablespoons of kimchi brine, 3 chopped scallions, ½ teaspoon of sugar, ½ cup of all-purpose flour, and ½ cup of water.
- Heat half of ¼ cup of vegetable oil in a 12in / 30cm nonstick skillet over medium heat. Spread the batter into a thin round.
- Cook for 3-5 minutes, until crisp underneath. Flip, pour the remaining oil around the edge, and lift the pancake slightly to let oil flow underneath.
- Cook for 3-5 minutes, until crisp. Flip again and cook for 1 minute more, then slide onto a platter.