Kimchi pancakes are a quick Korean appetizer that's as easy to make as America's breakfast favorites. Crisped to perfection, they are best served with a simple and traditional dipping sauce.
Place the kimchi in a fine mesh strainer over a bowl and press it down to remove as much liquid as possible. Reserve the liquid.
Roughly chop the drained kimchi, place it in a bowl and season with the sesame oil, sesame seeds and salt.
Measure and add the water, kimchi juice and flour to the kimchi. Stir until combined.
Add the scallions into the kimchi batter and mix well.
Add the oil and preheat the pan to 400°F/204°C (high). Tilt the pan to coat evenly.
Using a 1/2 measuring cup, pour the batter into the center of the pan. Use a rubber spatula or the bottom of the cup to spread the batter. Cook the pancake for 5 minutes on the first side until golden brown.
Carefully flip the pancake to cook the second side for 5 minutes.
Once finished, transfer the pancake to a cutting board. If cooking more pancakes, wipe the pan and repeat the cooking process. You can hold the cooked pancakes in an oven set to its lowest temperature to keep warm.
Cut the pancake into quarters and transfer to a serving plate. Garnish the pancake with additional sliced scallions and sesame seeds. Serve immediately.
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