Korean Kimchi Pancake

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the all-purpose flour and rice flour. Slowly add cold water while whisking to create a smooth batter with no lumps. The consistency should be similar to a thin pancake batter.
2. Add the kimchi mixture
   Chop the kimchi into bite-sized pieces and add to the batter along with the kimchi juice. This adds flavor and a beautiful reddish color to the pancake. Mix well to incorporate evenly.
3. Add remaining ingredients
   Add the sliced green onions, thinly sliced onion, sesame oil, vegetable oil, salt, and gochugaru (if using) to the batter. Stir until all ingredients are well combined. Let the mixture rest for 5 minutes to allow the flavors to meld.
4. Heat the pan
   Heat a non-stick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the bottom of the pan evenly.
5. Cook the pancake
   Pour the batter into the hot pan and spread it evenly to form a circle about 1/4 inch thick. Cook for 3-4 minutes until the bottom is golden brown and crispy.
6. Flip and finish cooking
   Carefully flip the pancake using a large spatula (or flip onto a plate and slide back into the pan). Add 1 more tablespoon of oil around the edges of the pan and cook for another 3-4 minutes until both sides are crispy and golden brown.
7. Prepare dipping sauce
   While the pancake cooks, mix 2 tablespoons of soy sauce with 1 tablespoon of rice vinegar in a small bowl. For extra flavor, add a few drops of sesame oil and some sliced green onions if desired.
8. Serve hot
   Transfer the pancake to a cutting board and slice into wedges. Serve immediately while hot and crispy with the dipping sauce on the side.