Ingredients: Kimtschi, scallions, salt, sugar, wheat flour, vegetable oil, water
Dipping sauce: Korean or Japanese soy sauce, scallions, sesame oil, sesame seeds, Korean red pepper flakes
Mix a handful of chopped Kimtschi, 3 tbs Kimtschi juice, 1 chopped scallion, 1/2 tsp salt, 1/2 tsp sugar, 100 g wheat flour and enough water to obtain a consistent pancake batter which is not too fluid.
Heat up a pan to medium heat with 2 tbs of a neutral flavored cooking oil, like sunflower oil. Pour the Kimtschi pancake batter in the pan and spread it uniformly with a spoon. After 1 – 1 1/2 minutes the bottom gets golden brown and crispy. Reduce the heat slightly and flip the pancake. Now cook it for another 1. minutes. Turn the pancake over once more and cook for 30 seconds. Transfer the pancake to a cutting board and cut it into bite size pieces. Serve it on a plate and prepare a small dish for a dipping sauce. In the dish add soy sauce, finely chopped scallions, a few drops of sesame oil and sprinkle with sesame seeds and Korean red pepper flakes Optional: to make the pancake spicier, add chopped green chilli pepper – itʼs yummy!