A Pancake Like No Other

In case you haven't already used that extra kimchi left over from a post or two ago, it's probably time to get on that before your fridge starts to take on even stronger odors. I offer pancakes, which taste pretty great despite coming from a batter that looks slightly radioactive.

Our neighbors kindly brought us an exemplary specimen a few weeks back, not knowing that we'd made approximately ten of them in the prior few weeks (this probably would have been a little hard to admit). They didn't chop up the kimchi or onion nearly as much, which made for perhaps a more desirable texture.

The process is simple and they cook quite quickly — the only tricky part is the flip. Give it a try either out of love for this stuff or simply as a way to pass it off on unsuspecting guests.

Kimchi Pancake

Makes Two Large Pancakes
10 Minutes Prep, 10 Minutes to Cook

The Goods

• 2 Cups Coarsely chopped kimchi
• 8 Tbsp. Kimchi juice
• 1/4 Onion, thinly sliced
• 1 Cup Flour
• Scant 1/2 Cup water
• 1 Tsp. Sugar
• 1 Tsp. Salt
• 1 Tbs. Oil for the pan

The Procedure

1. Add everything but the oil together in a bowl and mix until combined.
2. Heat a half tablespoon of oil in a large nonstick pan over medium high heat.
3. Add half the above mixture (or less if making smaller pancakes) and spread around until it is reasonably thin, a bit shy of a half inch thick. Cook for a few minutes until the bottom is crispy and beginning to brown.
4. Flip using your preferred method, then cook until the other side is also beginning to brown. Remove, and add a bit more oil before making the next one.
5. Either cut up before serving or simply tear at it with chopsticks, either way works.

NB: Go for the aerial flip.