Kimchi Pancakes

• 2 teaspoons sugar
• 1/4 cup soy sauce
• 2 tablespoons black vinegar
• 2 teaspoons jarred kimchi liquid
• 1 teaspoon roasted sesame seeds
• 3 tablespoons jarred kimchi liquid
• 1 teaspoon black bean sauce
• 1 1/2 teaspoons kosher salt
• 2 tablespoons plus 1 teaspoon canola oil
• 3/4 cup all-purpose flour
• 1/2 cup chopped drained kimchi
• 4 scallions, cut into 1-inch lengths (1/2 cup)

1. Make the Dipping Sauce In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
2. Make the Pancakes In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil.
3. Add the flour and stir just until a batter forms.
4. Fold in the kimchi and scallions.
5. Make the Pancakes In a nonstick skillet, heat the remaining 2 tablespoons of canola oil.
6. Scrape the batter into the skillet and gently spread it into a round.
7. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes.
8. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer.
9. Transfer the pancake to a paper towellined plate to drain; serve with the soy-sesame dipping sauce.

sugar, soy sauce, black vinegar, liquid, sesame seeds, liquid, black bean sauce, kosher salt, canola oil, flour, scallions

Taken from www.foodandwine.com/recipes/kimchi-pancakes (may not work)