Kimchi Pancake (Kimchijeon) (Print Version)

# Ingredients:

01 - All-purpose flour (1/2 cup).
02 - Cornstarch or potato starch (1/4 cup).
03 - Baking powder (1/2 teaspoon).
04 - Salt (1/4 teaspoon).
05 - Ice cold water (1/2 cup).
06 - Kimchi juice (2 tablespoons).
07 - Sliced kimchi (1 cup).
08 - Green onions, sliced (3 stalks).
09 - Vegetable oil (1/4 cup).
10 - Soy sauce (3 tablespoons).
11 - White vinegar (2 tablespoons).
12 - Sugar (1 teaspoon).
13 - Roasted sesame seeds (1 teaspoon).

# Instructions:

01 - Whisk together flour, starch, baking powder and salt.
02 - Mix in cold water and kimchi juice until smooth like crepe batter.
03 - Stir in chopped kimchi and green onions.
04 - Heat oil in pan, spread batter thinly and cook 3-4 minutes until crispy.
05 - Flip and cook other side 3-4 minutes, then flip twice more for extra crispiness.
06 - Mix soy sauce, vinegar, sugar and sesame seeds for dipping.

# Notes:

01 - Makes two 8-inch pancakes.
02 - Use well-fermented kimchi for best flavor.
03 - Serve immediately while crispy.

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