Kimchi Pancakes Kimchijeon

Finely chop the kimchi into small pieces. If using very sour kimchi, you can rinse it lightly, but this may reduce some flavor. Slice the onion very thinly and chop the scallions. Set aside.

In a large mixing bowl, combine the all-purpose flour, water, egg, kimchi brine, and sugar. Whisk thoroughly until a smooth batter forms. The consistency should be similar to a thick pancake batter. Adjust water if needed.

Add the chopped kimchi, sliced onion, and chopped scallions to the batter. Mix gently with a spatula until all ingredients are evenly distributed. Stir in the sesame oil.

Heat a large non-stick frying pan over medium-high heat. Add enough vegetable oil to generously coat the bottom of the pan. Once the oil is hot, pour about 1/2 cup of the batter into the pan, spreading it evenly to form a round pancake. You may need to adjust the heat to medium.

Cook the pancake for 3-4 minutes on one side until the edges are crispy and golden brown and the batter appears set. Carefully flip the pancake and cook for another 3-4 minutes on the other side until it is also golden brown and cooked through. Add more oil around the edges if needed for crispiness.

Remove the cooked pancake from the pan and place it on a wire rack or plate. Repeat with the remaining batter, adding more oil to the pan as needed for each new pancake. While the pancakes are cooking, mix soy sauce, vinegar, and sesame seeds for a simple dipping sauce. Serve the hot Kimchi Pancakes immediately with the dipping sauce.