Kimchi pancake

Method

1. 01

   Mix the dipping sauce

   Stir 25 ml soy sauce, 15 ml rice vinegar, and 5 ml sesame oil until uniform. Pour into a small shallow dish and set aside; do not add it to the batter.

   

2. 02

   Cut and measure the kimchi

   Squeeze kimchi lightly over a measuring cup, reserve exactly 120 ml brine, and chop the cabbage to pieces no larger than 1 cm so the pancakes turn cleanly.

   

3. 03

   Mix a loose red batter

   Combine kimchi, brine, cold water, scallions, and sugar. Fold in flour just until no dry pockets remain; the batter should spread from a spoon, not hold a mound.

   

4. 04

   Spread the first thin pancake

   Heat a 26 cm skillet over medium-high for 3 minutes, add 10 ml oil, and spread half the batter to 5 mm thick. Cook 4 minutes until the edge is crisp and the top is mostly matte.

   

5. 05

   Flip and crisp both sides

   Slide onto a flat lid and invert back into the pan. Add 10 ml oil around the edge and cook 3–4 minutes, until the centre is fully set and reaches 74°C; rack-rest without covering.

   

6. 06

   Repeat, cut, and serve

   Repeat with the remaining batter and 20 ml oil. Rest both pancakes uncovered for 3 minutes, cut each into 8 pieces, and serve immediately with the prepared dipping sauce alongside.