Kimchi Pancakes Kimchijeon

Drain the kimchi lightly, reserving 1/4 cup of the juice. Coarsely chop the kimchi into bite-sized pieces. Slice the yellow onion thinly and chop the green onions into 1-inch pieces. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, cold water, and egg until just combined. A few lumps are okay. Stir in the reserved kimchi juice. This creates a flavorful base for your pancakes.

Add the chopped kimchi, sliced yellow onion, and most of the chopped green onions (reserve a small amount for garnish) to the batter. Mix gently until all ingredients are evenly coated. Do not overmix.

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 cup of the batter into the pan, spreading it evenly to form a round pancake. Cook for 5-7 minutes until the bottom is golden brown and crispy.

Carefully flip the pancake using a wide spatula. Add another tablespoon of oil around the edges if needed. Press down gently on the pancake to ensure even cooking. Cook for another 5-7 minutes until the second side is also golden brown and crispy. Repeat with remaining batter, adding oil as necessary.

While the pancakes are cooking, combine the soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds (if using) in a small bowl. Stir until the sugar is dissolved.

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