Lemme just say, had to alter this a bit due to medical reasons(basically I can't have too much Vitamin K since I'm on blood thinners). That aside, I've found myself enjoying this Korean pancake oh so much because I have a huge obsession and love of Kimchi. I've only ever had it in Korean restaurants, so when I found a recipe to make it, I was overjoyed. Anyways, here's the recipe~

Ingredients

½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine
3 scallions, chopped
½ teaspoon sugar
½ cup all-purpose flour
½ cup water
4 tablespoons vegetable oil

Directions:

1) Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.

2) Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)

3) Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan

4) Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.

5) Cook until the bottom is golden brown and crisp, 3 to 5 minutes.

6) Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.

7) Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.

8) Flip it one more time and cook for another minute.

9) Slide onto a large serving platter and serve immediately.


Note: For the actual kimchi used in this recipe, I bought premade kimchi from Walmart~ Anyways, yeah hope you guys make this and enjoy~