Kimchi Pancakes

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the all-purpose flour, rice flour, and salt. Gradually add cold water while whisking to create a smooth batter with no lumps.
2. Add the kimchi
   Finely chop the kimchi and add it to the batter along with the kimchi juice. The juice adds flavor and a beautiful reddish color to the pancakes.
3. Mix in remaining ingredients
   Add the sliced green onions, sesame oil, and sugar (if using) to the batter. Mix thoroughly until all ingredients are well incorporated.
4. Heat the pan
   Heat a non-stick skillet or frying pan over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.
5. Cook the pancakes
   Ladle about 1/2 cup of the batter into the hot pan, spreading it into a circle about 6 inches in diameter. Cook for 3-4 minutes until the bottom is golden brown and crispy.
6. Flip and finish cooking
   Carefully flip the pancake using a spatula and cook the other side for 2-3 minutes until equally crispy and golden. Add more oil as needed between batches.
7. Drain and cut
   Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Cut into quarters or sixths for easier serving.