Kimchi Pancake (Kimchijeon)

Steps

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1. 1
   Prepare the fermented kimchi by squeezing out excess liquid, then roughly chop it. Fermented kimchi provides the best flavor.
   ▶ ≈0:00
2. 2
   Place the chopped kimchi in a large bowl. Add minced onion, perilla leaves, and green onion. The onion adds natural sweetness.
   ▶ ≈0:50
3. 3
   Add half a cup of flour, half a cup of water, and 1.5 teaspoons of sugar. Mix until you have a uniform batter.
   ▶ ≈3:05
4. 4
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Adequate oil is key to achieving crispiness.
   ▶ ≈3:42
5. 5
   Pour the batter into the hot oil and gently spread it out with a spatula into a 12-inch round pancake.
   ▶ ≈4:58
6. 6
   Cook for about 2 minutes until the bottom is golden and crispy. Add another 2 tablespoons of oil midway through. Use a spatula to carefully flip the pancake.
   ▶ ≈5:25
7. 7
   Cook the other side for about another minute until also golden brown. Shake the pan gently during cooking to ensure even heat distribution.
   ▶ ≈6:42
8. 8
   Transfer the pancake to a serving plate. Tear it into bite-sized pieces with chopsticks or by hand and serve immediately while hot.
   ▶ ≈8:08