Kimchi, Pork + Scallion Pancake With Watercress-Radish Relish

• 2 cups store-bought kimchi, chopped
• 1 cup chopped scallions (from 1 bunch)
• 1 1/2 cups cups chopped watercress, divided (from 1 large bunch)
• 8 ounces ground pork
• 1 garlic clove, finely grated
• 1/2 teaspoon ground cayenne pepper
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/4 cup soy sauce
• 2 tablespoons rice-wine vinegar
• 1 tablespoon sesame oil
• 1/2 cup sliced radishes (from about 8 halved radishes)

1. In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine.
2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pancake mixture, pat it into a large pancake, and cook until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with remaining pancake mixture and oil. Transfer both pancakes to a cutting board to cut each cake into 4 wedges.
3. While pancake cooks, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper. Serve wedges of pancake topped with watercress relish; spoon sauce over top or serve alongside.

storebought, scallions, chopped watercress, ground pork, garlic, ground cayenne pepper, flour, eggs, soy sauce, ricewine vinegar, sesame oil

Taken from food52.com/recipes/21696-kimchi-pork-scallion-pancake-with-watercress-radish-relish (may not work)