Korean Pancake (Kimchi Jeon) with Dipping Sauce

Ingredients

• 1 cup cup kimchi, chopped
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 egg
• 2 tbsp neutral oil (for pan-frying)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil(optional)
• 1 tsp gochugaru (Korean chili flakes) or chili paste(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the kimchi into bite-size pieces. In a bowl, whisk flour and water until smooth, then whisk in the egg. Stir in the chopped kimchi until evenly coated.

2. 2

   Cook (15 minutes): Heat a nonstick skillet over medium-high heat and add 1 tbsp oil. Spoon in batter portions (about 2 pancakes) and gently spread into thin rounds. Cook 3–4 minutes per side until crisp and golden, adding a little more oil as needed.

3. 3

   Make the dipping sauce while pancakes cook: Mix soy sauce and rice vinegar (and sesame oil if using). Add gochugaru/chili paste to taste.

4. 4

   Serve: Plate the pancakes and serve immediately with the tangy dipping sauce.