A savory Korean pancake made with kimchi, flour, and scallions, served with a tangy soy-based dip.

Ingredients

• 1 cup kimchi, drained and chopped
• 1/2 cup reserved juice from kimchi
• 1 cup all-purpose flour
• 2 eggs
• 1 green onion, chopped
• 1 tablespoon vegetable oil salt to taste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon korean chili pepper flakes (optional)
• 1/2 teaspoon toasted sesame
• seeds (optional)

Directions

1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper
4. flakes, and toasted sesame seeds. Serve with the pancakes.