Kimchi Pancake

How to make Kimchi Pancake

[Ingredients

1 cup baechu kimchi (whole cabbage kimchi), white part only, firmly packed (such as Chongga brand)

1 cup ice cold water

1 egg, lightly beaten

3 ounces lean ground pork

1 cup all-purpose flour

3 large sweet green onions or 6 scallions, white and pale

green part only, finely minced

4 1/2 tablespoons olive oil Wearing rubber gloves, shake off the stuffing from the kimchi and wrap in a paper towel. Lightly squeeze out most of the liquid, and finely chop.

In a medium mixing bowl, combine chopped kimchi, ice water, egg, ground pork, flour and green onions. Mix lightly with a pair of chopsticks. The batter should easily drip off a spoon; you can use more water to thin, if necessary. Set batter aside.

In a large cast-iron or nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Drop one-third of the kimchi batter in the skillet to make one large, thin pancake. Cook for about 2 minutes, or until the edges turn brown and crispy. Flip it over, add 1/2 tablespoon olive oil around the pancake, and cook for another minute, flattening and shaping it with a spatula. Flip again and cook for a few more seconds, to restore crispiness. Transfer the finished pancake to a tray.

Repeat twice more with the remaining oil and batter. Makes three pancakes, each about 8 inches in diameter.] (From Washington Post)