Name: Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Kimchi, drained and chopped - 1 cup; Reserved juice from kimchi - ½ cup; All-purpose flour - 1 cup; Eggs - 2; Green onion, chopped - 1; Vegetable oil - 1 tablespoon; Salt to taste - 1 tablespoon; Rice vinegar - 1 tablespoon; Soy sauce - 1 tablespoon; Sesame oil - ½ teaspoon; Korean chili pepper flakes (Optional) - ½ teaspoon; Toasted sesame seeds (Optional) - ½ teaspoon

Ingredients for - Kimchi Jun (Kimchi Pancake) and Dipping Sauce

1. Kimchi, drained and chopped 1 cup

2. Reserved juice from kimchi ½ cup

3. All-purpose flour 1 cup

4. Eggs 2

5. Green onion, chopped 1

6. Vegetable oil 1 tablespoon

7. Salt to taste 1 tablespoon

8. Rice vinegar 1 tablespoon

9. Soy sauce 1 tablespoon

10. Sesame oil ½ teaspoon

11. Korean chili pepper flakes (Optional) ½ teaspoon

12. Toasted sesame seeds (Optional) ½ teaspoon

How to cook deliciously - Kimchi Jun (Kimchi Pancake) and Dipping Sauce

1 . Stage

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

2 . Stage

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

3 . Stage

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.