1 cup cabbage kimchi
1/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon kosher salt
2 scallions, finely chopped
Vegetable oil for frying (I like using grape seed oil)
To serve
Yangnyeomjang or easy dipping sauce (see Recipe Notes)
Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi.
In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.
Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.)
Serve the pancakes warm or at room temperature with dipping sauce on the side.
Recipe Notes
- Vegan version: Be sure to use fish- and shrimp-free kimchi. This kimchi recipe is vegan, and Trader Joe's also sells vegan kimchi.
- Gluten-free version: Substitute sorghum flour or your favorite GF flour blend for all-purpose flour. For the dipping sauce, use wheat-free tamari or Bragg's liquid aminos.
- Easy dipping sauce: Combine 2 tablespoons soy sauce, 1/2 teaspoon rice vinegar, and 1/2 teaspoon toasted sesame oil. Garnish with toasted sesame seeds, if desired.