Kimchijeon 

INGREDIENTS 

• 3 tablespoon vegetable oil or any neutral oil for frying
• 1 green onion finely chopped for optional garnish

Pancake Batter

• 1 cup kimchi well fermented kind
• 2 green onions finely chopped
• 2 tablespoon onion finely diced
• ¼ cup potato starch or cornstarch/tapioca starch
• ¼ cup all purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon white granulated sugar
• ½ cup water very cold

INSTRUCTIONS 

1. On a cutting board, finely chop kimchi. Transfer to a large mixing bowl.
2. To your large bowl of kimchi, add remaining pancake batter ingredients. Mix until it’s combined. Do not over mix.
3. Heat 2 tablespoons of vegetable oil in a large non-stick pan (around 10-11 inches wide) on medium heat. Swirl the hot oil around the pan and then pour in the batter. Evenly spread the batter out with a spatula into a thin pancake. (Alternatively, if you want to make smaller pancakes, scoop one cup of the batter to fry and reduce the frying time to 2-3 minutes per side).
4. Fry until the bottom of the pancake is golden and crispy, about 3-4 minutes.
5. Then loosen the sides with a spatula. When the pancake is ready to flip, you should be able to slide it around easily. Flip pancake over with the widest spatula you have or slide the pancake onto a plate and flip the pancake back into your pan.  Pour remaining oil around the edges and fry on the other side until golden and crispy, another 3-4 minutes.
6. Remove off heat. Transfer to a cutting board to slice or cut with clean kitchen scissors. Garnish with more green onions and enjoy!