Kimchi pancake
Ingredients:
- 1 1/2 cup all purpose flour
- 1/2 cup potato / corn starch
- 1 eggs
- 1/2 cup water
- 1/2 cup kimchi juice
- 1 tsp salt
- 1 tbsp sesame oil
- 1 cup kimchi (chopped)
- 1 spring onion (scallion) (finely chopped)
Method:
In a bowl, mix all dry and liquid ingredients together. Stir in chopped kimchi.
Add 1 tbsp of vegetable oil to a hot fry pan and ladel in a cup of batter. Swirl your pan to help the batter spread out into a thin layer.
Fry for 3-5 minutes and then turn when golden and crisp. Continue cooking on the other side until golden. Allow to drain on a rack to help the jijimi remain crispy.
Serve immediately in rectangular slices or whole, topped with a fried egg.
