Kimchi Pancake

Instructions

1. Step 1

   Chop the kimchi and thinly slice the scallions.

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the flour, potato starch, and sugar together in a mixing bowl.

   Ingredients used: 120.0 gr All-Purpose Flour, 4.0 gr Granulated Sugar, 30.0 gr Potato Starch

   Cookware: mixing bowl, whisk

3. Step 3

   Stir in the kimchi, kimchi brine, cold water, and scallions until evenly combined.

   Ingredients used: 300.0 gr Kimchi, 60.0 ml Kimchi Brine, 3.0 piece Scallion, 120.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the skillet over medium heat. Add one-third of the oil, then spread one-third of the batter into a thin, even pancake.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Cook until the underside is deep golden and the top begins to set, then flip and cook until crisp and cooked through.

   Timer: 6 min (fixed)

   Cookware: large skillet, spatula

6. Step 6

   Cook the remaining batter as two more pancakes, adding half of the remaining oil before each one. Serve hot.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large skillet, spatula