- FOR THE PANCAKES
- 2 cups kimchi
- Cold water, as needed
- 1/2 cup all-purpose flour
- 1/2 cup rice flour (see headnote)
- 1/2 teaspoon kosher salt
- 4 large scallions, trimmed and chopped (1/2 cup), plus more for garnish, as needed
- 2 tablespoons vegetable oil
- Thinly sliced chives, for garnish
- FOR THE OPTIONAL DIPPING SAUCE
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon water
- 1/8 teaspoon toasted sesame oil
- Sesame seeds, for garnish
For the pancakes: Squeeze the kimchi over a bowl to release as much of its juice as possible. Top up this liquid with juice from the kimchi container to measure about 1 cup. If you don’t have enough juice, add the cold water. Coarsely chop the kimchi, and keep it separate from the liquid.
Add the all-purpose flour, rice flour and salt to the bowl with the kimchi liquid, whisking until incorporated. If needed, let it stand for a minute or two, until slightly thickened. Fold in the kimchi and 1/2 cup of scallions; let it stand a few more minutes, if needed, until the batter is cohesive.
Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add half of the batter to the pan, using a spatula to quickly spread it into an even, thin round. Cook until the bottom is brown and crisp, 3 to 4 minutes. Flip the pancake, then cook for 3 to 4 minutes, until the other side is brown and crisp and the pancake’s interior is set. Transfer to a cutting board; repeat with the second pancake (including adding the remaining tablespoon of vegetable oil).
For the optional dipping sauce: Whisk together the soy sauce, rice vinegar, water and toasted sesame oil in a small bowl. Sprinkle with sesame seeds.
Cut the pancakes into wedges, and garnish with chives or scallions. Serve warm with the dipping sauce, if using. Tested size: 4 servings; makes 2 dinner-plate-size pancakes
