Kimchi Pancakes Kimchijeon

Finely chop the kimchi into small, bite-sized pieces. If your kimchi is very sour, you can rinse it slightly before chopping, but traditionally, the sourness is part of the flavor. Slice the yellow onion thinly and chop the green onions. Set aside.

In a large mixing bowl, combine the all-purpose flour and cold water. Whisk until a smooth batter forms. If using an egg, add it now and whisk well. Add the kimchi juice, salt, and sugar (if using) to the batter and mix thoroughly.

Add the chopped kimchi, sliced yellow onion, and chopped green onions to the batter. Gently fold everything together until all ingredients are evenly coated. Be careful not to overmix, as this can make the pancakes tough.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and sesame seeds. Taste and adjust seasonings if necessary. This sauce will complement the savory pancakes perfectly.

Heat 2-3 tablespoons of vegetable oil in a 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 pan, spreading it evenly to form a round pancake. Cook for 3-5 minutes on one side until golden brown and crispy.

Carefully flip the pancake and cook for another 3-5 minutes on the second side, pressing down lightly with a spatula to ensure even cooking and crispiness. Add a little more oil around the edges if needed for extra crispness. Repeat with the remaining batter, adding oil as necessary for each pancake.

Transfer the finished Kimchi Pancakes to a cutting board and slice them into wedges or squares. Serve hot with the prepared dipping sauce on the side. Enjoy them fresh for the best texture and flavor.