Step by step

Method

4 steps

1. 1

   Drain 1½ cups kimchi and chop small; keep 1 tablespoon brine. Slice green onions. Whisk ¾ cup flour with ¼ cup starch, ~¾ cup ice-cold water, 1 egg, brine, and a pinch of salt until barely lumpy — overmixing toughens it.

2. 2

   Stir in kimchi and onion. Oil a skillet over medium-high until shimmering. Spread batter thin — thick cakes steam instead of crisp.

3. 3

   Cook undisturbed 3–4 minutes until the underside is browned and set. Flip carefully (two spatulas help) and cook 2–3 minutes. Press lightly once after flipping so it contacts the pan.

4. 4

   Slide onto a board, cut into squares, and serve with soy-vinegar dip. Edges should audibly crisp; center stays moist with kimchi bits.