Ingreadient :

Kimchi Pancakes

• 225 g (8 oz) drained chopped Cabbage Kimchi, plus 60 ml (2 fl oz) kimchi liquid
• 6 tbsp rice flour
• 30 g (1 oz) plain flour
• 3 tbsp thinly sliced spring onions
• 1 large egg
• 1 tsp sugar
• ½ tsp sea salt
• Vegetable oil, for frying
• Pancake Dipping Sauce

Pancake Dipping Sauce

• 60 ml (2 fl oz) soy sauce
• 1½ tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp crushed roasted sesame seeds
• 1 tbsp gochugaru (Korean chilli flakes)
• 2 spring onions, very thinly sliced on an angle

Direction :

1. In a medium bowl, stir together the kimchi, kimchi liquid, rice flour, plain flour, spring onions, egg, sugar and salt until a thick batter forms.
2. In a large non-stick frying pan, heat 2 tablespoons of oil over a medium heat. Working in batches, spoon 2 tablespoons of the batter into the frying
3. pan to form pancakes about 6 cm (2½ in) wide.
4. Cook until golden brown on the base. 3-4 minutes. Flip the pancakes and press down firmly on the pancakes with the back of your spatula. Continue
5. cooking until the other side is golden brown, about 3 minutes more.
6. Transfer to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.
7. Transfer to a platter and serve with the pancake dipping sauce.

Pancake Dipping Sauce

1. In a small bowl, stir together all the ingredients. Cover and store in the fridge if not using immediately.