Kimchijeon (Crispy Kimchi Pancake)

Method

1. 1

   Whisk the flour, potato starch, egg, cold water and 2 tablespoons of the reserved kimchi juice into a thin batter.

2. 2

   Fold in the chopped kimchi and spring onion.

3. 3

   Heat 2 tablespoons of the oil in a frying pan over medium-high heat until shimmering.

4. 4

   Pour in half the batter, spreading it thin with the back of a spoon, and fry until the underside is deep golden and lacy at the edges, about 4 minutes.

   💡 Press the pancake flat once or twice with a spatula — it crisps more evenly against the hot pan.

5. 5

   Flip, add a little more oil around the edges, and fry 3 minutes more until crisp on both sides.

6. 6

   Repeat with the remaining batter and oil.

7. 7

   Cut into wedges and serve hot with a dipping sauce of soy sauce and rice vinegar.