Kimchi Pancakes

Ingredients

• All-purpose flour (1 cup)
• Water (3/4 cup)
• Egg (1, beaten)
• Soy sauce (1 tablespoon)
• Sesame oil (1 teaspoon)
• Vegetable oil (for frying)
• Kimchi (1 cup, chopped)
• Green onions (1/2 cup, chopped)
• Dipping sauce (optional) (to taste)
• Soy sauce (for dipping sauce) (2 tablespoons)
• Rice vinegar (for dipping sauce) (1 tablespoon)
• Sesame oil (for dipping sauce) (1 teaspoon)

Instructions

1. In a large bowl, combine the flour, water, beaten egg, soy sauce, and sesame oil. Mix well until the batter is smooth.
2. Fold in the chopped kimchi and green onions, ensuring they are evenly distributed throughout the batter.
3. Heat a generous amount of vegetable oil in a non-stick skillet over medium heat.
4. Once the oil is hot, pour a ladleful of the batter into the skillet, spreading it into a round shape approximately 1/2 inch thick.
5. Cook the pancake for 2-3 minutes or until the bottom is golden brown and crispy. Carefully flip the pancake and cook for an additional 2-3 minutes on the other side.
6. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. While the pancakes are cooking, prepare the optional dipping sauce by mixing soy sauce, rice vinegar, and sesame oil in a small bowl.
8. Serve the kimchi pancakes hot, accompanied by the dipping sauce.