Ingredients
Scale
- 1 cup roughly chopped kimchi
- 3 tablespoon kimchi juice
- 2 tablespoon chopped onion (1 small onion)
- ½ teaspoon salt
- ½ teaspoon brown sugar (optional)
- ½ cup flour (I use gluten free flour mix of rice flour + tapioca flour)
- 1/4 cup of water
- 2 tablespoon grapeseed oil
Instructions
- Place all ingredients (except grapeseed oil) in a bowl and mix it well with a spoon.
- Heat up a non-stick pan on medium high heat and pour in 2 tablespoon of grapeseed oil.
- Place 2 spoonful of kimchi pancake batter on the pan, spreading it thinly and evenly with a spoon.
- Cook for 1 – 1½ minutes until the bottom turns brown and crispy. Turn it over with a spatula. Lower the heat to medium and cook for another 1½ minutes.
- Turn it over one more time and cook for 30 seconds before transferring it to a plate. You can serve the pancake whole or cut it into bite size pieces.
- Continue making pancake with the rest of batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes