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.