KimChi Pancakes

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 5-6 small pancakes

Kimchi pancakes are so fun to add on to any restaurant order but did you know they are really easy to make at home? If you always keep kimchi in your fridge like me, you probably already have the rest of the ingredients. Prep the batter in advance and serve them up hot when you're ready to eat!

Pros: make for lunch or side dish

Cons: serve immediately

Ingredients for kimchi pancakes:

• 1 cup of chopped kimchi

• 3 tablespoons of kimchi juice

• 1/4 of a medium yellow onion

• 3 scallion stalks

• 1 cup of flour

• 1/4 cup of corn starch

• 1 cup of cold water

• 1 small squid tube (optional)

• 1 egg

• Salt

• Frying oil

Ingredients for pancake sauce:

• 2 tablespoons of soy sauce

• 1 tablespoon of rice vinegar

• 1 tablespoon of water

• 1/2 tablespoon of sesame oil

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1. Cut your onion 1/4th in half width wise and then slice lengthwise into thin pieces. You should be left with slices of about 2 inches in length and 1/4 inch in width. Cut your scallions into 2 inch pieces. If the white parts are thick, slice them in half lengthwise.

2. If you're using squid, cut your squid into thin rings.

3. In a large bowl, combine your egg, flour, corn starch, water, and a pinch of salt. Mix until you no longer have any lumps.

4. Add in your kimchi, kimchi juice, onion, scallion, and squid.

5. Heat up some oil in a pan on medium-high heat. Pour about 1/2 cup of batter into the pan, spreading the batter thinly. Cook for about 90 seconds to 2 minutes per side until golden brown. When flipping, add a tiny bit more oil around the edges of the pan.

6. These kimchi pancakes taste good by themselves but if you want to dip them in a sauce, mix all the sauce ingredients together! Serve fresh off the pan for maximum crispiness.