Kimchi Pancakes Kimchijeon

Drain the kimchi well, reserving 1/4 cup of the juice. Chop the kimchi into small, bite-sized pieces, approximately 1/2 inch. Thinly slice the yellow onion and chop the green onions, setting aside a small amount of green onion for garnish.

In a large mixing bowl, whisk together the all-purpose flour, cold water, reserved kimchi juice, egg, 1/2 teaspoon sugar, 1 teaspoon sesame oil, and 1/4 teaspoon salt until a smooth batter forms. Be careful not to overmix; a few lumps are fine.

Add the chopped kimchi, sliced yellow onion, and most of the chopped green onions (reserving some for garnish) to the batter. Gently fold all the ingredients together until they are evenly distributed. The batter should be thick enough to coat the ingredients.

In a small bowl, combine the soy sauce, rice vinegar, 1 teaspoon sugar, toasted sesame seeds, and finely chopped green onion. Mix well until the sugar dissolves. Set aside.

Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, pour about 1/2 to 3/4 cup of the batter into the skillet, spreading it thinly with a spoon to form a round pancake. Cook for 3-5 minutes per side, or until golden brown and crispy. Add more oil as needed for subsequent pancakes.

Transfer the cooked Kimchi Pancakes to a cutting board and slice them into wedges. Garnish with the reserved chopped green onions. Serve hot with the prepared dipping sauce on the side. Enjoy the crispy, savory, and spicy flavors!