Kimchi pancake (Kimchijeon: )

Ingredients

• Cabbage

  Savoy, raw

  8 oz or 227g

• 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

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.) Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
3. Cook until the bottom is golden brown and crisp, 3 to 5 minutes. 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. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes. Flip it one more time and cook for another minute.
4. Slide onto a large serving platter and serve immediately.
5. Source: www.maangchi.com/recipe/kimchijeon