Kimchi pancake (Kimchijeon: )

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Cabbage, kimchi

  227g

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.
10. (source: https://www.maangchi.com/recipe/kimchijeon?utm_source=whisk&utm_medium=webapp&utm_campaign=kimchijeon)