Kimchi Pancakes Kimchijeon

Finely chop the well-fermented kimchi and squeeze out any excess liquid. Reserve the kimchi juice. Chop the green onions.

In a large bowl, whisk together the all-purpose flour, cold water, egg, reserved kimchi juice, and sugar until a smooth batter forms. Ensure there are no lumps.

Add the chopped kimchi and most of the chopped green onions to the batter. Mix gently until all ingredients are well combined. Do not overmix.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and optional sesame seeds. Set aside.

Heat a large non-stick skillet over medium-high heat. Add a generous amount of vegetable oil, enough to coat the bottom. Pour about 1/2 cup of batter into the pan and spread it thinly into a round shape. You may cook multiple pancakes at once depending on your pan size.

Cook for 3-4 minutes per side, or until the edges are golden brown and crispy, and the center is cooked through. Add more oil as needed to ensure crispiness. Press down lightly with a spatula to ensure even cooking.

Transfer the cooked kimchi pancakes to a cutting board and slice into wedges or squares. Garnish with the remaining chopped green onions if desired. Serve hot with the prepared dipping sauce.