Kimchi Buchimgae (Kimchi Pancake)

• Prep & Cooking Time: 25 min.
• Yield: 4 large pancakes

Nutrition Info per serving

• Calories 166
• Fat 10 g
• Carbohydrates 31.9 g
• Sodium 352 mg

Ingredients

• 2 ½ cups each: all-purpose flour and water
• 1 large egg
• 2 cups kimchi, coarsely chopped
• 1 tbsp kimchi pickling liquid
• Some neutral oil
• 2 or 3 green or red chilis, sliced (optional)
• Sliced scallions for garnish

Preparation

1. Whisk together flour, water, and egg, then stir in kimchi and kimchi liquid to the mix.  Throw in a few ice cubes to keep batter cold while heating pan.
2. Heat about 1 tbsp oil over high heat in a nonstick pan, then add ¼ of batter.  Sprinkle chilis over, if using.  Cook for about 1 minute, then place on medium-low heat and cook until bottom is done and edges start to cook about 4-5 minutes.
3. Flip pancake and cook another 4-5 minutes.  Slide out of the pan, cut into wedges or squares and garnish with scallions.  Repeat with remaining ingredients.