Kimchi Pancakes
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 1/2 cups cold water, plus more as needed
- 1 large egg
- 1 cup cabbage kimchi, coarsely chopped
- 2 green onions, cut into 1-inch pieces
- 3 ounces uncooked pork, chopped
- 1/2 teaspoon salt
- Vegetable oil for frying
- In a large bowl, combine the flour, rice flour, water, and egg, and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary but remember that the kimchi will add liquid as well. Stir in the kimchi, green onions, pork, and salt.
- In a large skillet, heat about 1 tablespoon oil over medium-high heat. Ladle batter into the skillet and spread it out to an 8-inch circle. Cook until the edges turn brown and crispy, 3 to 4 minutes. Flip it over, add a little bit more oil around the pancake, and cook for another 3 minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole.
flour, rice flour, cold water, egg, cabbage, green onions, pork, salt, vegetable oil
Taken from www.seriouseats.com/recipes/2011/02/kimchi-pancakes-recipe.html (may not work)