Kimchijeong

Korean fried pancake with Kimchi

  • 1/2 pund well-fermented napa cabbage kimchi chopped into small pieces, plus 2 tablespoons of the brine
  • 3 scallions, chopped
  • 1/2 teaspoon sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 4 tablespoons vegetable oil or olive oil

Directions

  1. Combine kimchi, scallions, sugar, flour, and water all into a bowl and mix them together.
  2. Pour two tablespoons of vegetable oil into a frying pan and mix around the pan.
  3. Add kimchi mixture and spread it out flat
  4. Once one side is cooked, flip the pancake over.
  5. Serve with japanese mayo, Tonkatsu sauce, and/or soy sauce.