Making Kimchi Pancakes -

The Kimchi is probably the most healthiest side dish because mainly composed of wide variety of vegetables fermented together using organic seasoning like red chili peppers, salt, liquid anchovy jeot. That makes it a big part of Korean and Oriental cooking for having more than 200 types of variety.

If it is your favorite comfort you will probably love this pancake fusion with Kimchi for a different twist I'm surely it will make your mouth watery. It does punch a little heat for its spice that is very versatile and adjustable according to your taste plus the crunchy texture of a pancake.

Like any pancake, you will be needing a liquid base to form the its pancake style formation and to make it more healthier you can just add vegetables you like grated zucchini, sweet potatoes and potatoes and serve it with dipping sauces.

Mix 3/4 cup water, all-purpose flour or kimchi mix, egg and onions in a large bowl. On a high heat, glaze the pan with enough oil. 

Pour the kimchi with the mixed ingredient onto the pan and on medium heat cook until both sides turn slightly crispy. With the ingredients provided, you could make two thin pancakes that are about a half foot in diameter or one big and fat pancake like in the picture.

Combine the ground pork kimchi, flour, rice flour, scallions, egg, and 1 cup ice-cold water in a bowl; whisk all the ingredients together. Then set aside to let rest for 10 minutes. Put some 1 1/2 tbsp of oil in a non stick skillet, lay over a scoop of four tbsp of the mixture in 7 batches and flatten each portion with a back of spoon. Fried until edges gets crisp in about 2 mins then flip the pancakes to cook the other side in about  2 minutes. Transfer the pancakes to drip remaining oil in a paper towels. Sprinkle with salt or pepper to taste (optional).

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