Kimchi Pancakes Kimchijeon

Drain the chopped kimchi, reserving 1/2 cup of its juice. If using pork belly or shrimp, slice them thinly. Chop the green onions. In a large bowl, combine the chopped kimchi, reserved kimchi juice, sugar, and soy sauce. Mix well.

In a separate medium bowl, whisk together the all-purpose flour, cold water, and the lightly beaten egg until just combined. Be careful not to overmix; a few lumps are fine. If using gochugaru, add it to the batter now. Let the batter rest for 5 minutes.

Pour the prepared batter into the bowl with the seasoned kimchi mixture. Add half of the chopped green onions. If adding pork belly or shrimp, mix them into the batter now. Stir everything gently until the kimchi is evenly coated with the batter.

Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add 2-3 tablespoons of vegetable oil, ensuring the pan is well-coated. The oil should be shimmering and hot before adding the batter.

Pour about 1/2 cup of the batter mixture into the hot pan, spreading it evenly to form a thin, round pancake. Do not overcrowd the pan; cook 1-2 pancakes at a time depending on pan size. Cook for 3-5 minutes until the bottom is golden brown and crispy.

Carefully flip the pancake and add another tablespoon of oil around the edges. Press down gently with a spatula to ensure good contact with the pan. Cook for another 3-5 minutes until the other side is golden brown and crispy and the pancake is cooked through. Repeat with the remaining batter.

Transfer the cooked Kimchi Pancakes to a plate. Garnish with the remaining fresh green onions. Serve immediately with a simple dipping sauce (e.g., soy sauce mixed with a dash of vinegar and sesame oil) or enjoy plain.