Kimchi Pancake Recipe (with Video)

1. Cut your kimchi into small bite-sized pieces. Slice scallions into 1-2 inch pieces. Slice onions thinly.
2. To a large bowl, add all purpose flour, cornstarch, salt, sugar, ice cold water, and kimchi brine. Mix until flour is just incorporated — don’t overmix or pancakes will be gluey. Add chopped kimchi, onions, scallions, and sesame oil, and mix lightly.
3. Heat up a cast iron or nonstick skillet to medium high heat. If using cast iron, let the pan preheat for at least a few minutes for the best heat distribution. Add 2-3 tbsp of neutral oil.
4. Add half the batter (~1 cup) to the pan and spread it out thinly. Cook until the edges have started to crisp up. Then, if using nonstick pan, swirl the pancake around so the oil gets under the pancake. If using cast iron, use a spatula to lift the pancake, and tilt the pan to allow oil to crisp up the middle.
5. Once golden brown, carefully flip the pancake and cook other side until golden brown. Add more oil if necessary.
6. Repeat with the rest of the batter. Enjoy immediately!