Step by step

Method

4 steps

1. 1

   Chop 1½ cups drained kimchi into small pieces; save a spoon of the brine. Thinly slice 2 green onions. In a bowl whisk ¾ cup all-purpose flour, ¼ cup potato starch or cornstarch (for crisp edges), ¾ cup cold water, 1 egg, the kimchi brine, and a pinch of salt into a loose batter — it should ribbon off the spoon, not sit like dough.

2. 2

   Fold in kimchi and green onion. Heat a slick of oil in a nonstick or well-seasoned skillet over medium-high until a drop of batter sizzles on contact.

3. 3

   Pour in half the batter and spread into a thin round. Cook 3–4 minutes until the bottom is deep golden and the edges look lacy and crisp; peek underneath before flipping. Flip and cook 2–3 minutes more. Repeat with the rest, adding oil as needed.

4. 4

   Cut into wedges. Dip in a quick sauce of soy, rice vinegar, and a pinch of sugar with sesame seeds. You want a shatter-crisp rim and a tangy, spicy middle — not a pale, floppy pancake.