Kimchi Pancakes

Lightly squeeze the kimchi (250 g) to remove excess brine, reserving 3 tbsp of the brine separately, then cut into strips 1-2 cm long. Cut the scallions (40 g) into 3 cm pieces, and slice the onion (50 g) into thin strips.

In a large bowl, combine the flour (160 g), starch (40 g), sugar (1 tsp) and salt to taste. Pour in the reserved kimchi brine and 200 ml of ice-cold water, crack in the egg, and whisk quickly until you get a smooth, lump-free batter with a thin, crepe-like consistency.

Add the chopped kimchi, scallions and onion to the batter, and gently fold with a spoon so the vegetables are evenly distributed throughout.

Heat 2 tbsp of oil in a wide non-stick skillet over medium heat. Pour in half of the batter and spread it into a thin, even layer across the pan with a spatula (about 20-22 cm in diameter).

Fry for 3-4 minutes, until the bottom turns golden-brown and crisp and the edges begin to pull away slightly from the pan.

Add a bit more oil around the edge of the pan, flip the pancake with a spatula and press down lightly — fry for another 3-4 minutes until golden and crisp. Fry the second pancake the same way with the remaining batter, adding more oil as needed (about 4 tbsp of oil total for the whole recipe).

While the second pancake is frying, mix the soy sauce (2 tbsp), rice vinegar (1 tsp) and sesame seeds (1 tsp) in a small bowl to make the dipping sauce.

Cut the finished pancakes into serving pieces, arrange on a plate, and serve hot, straight from the pan, with the dipping sauce on the side.