Step 1

Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.

Step 2

Cut onions into thin slices. Cut green onions.

Step 3

In a bowl, add kimchi, onions and green onions.

Step 4

Add gochujang, sugar and garlic powder and mix.

Step 5

Add flour, cornstarch, water and kimchi liquid.

Step 6

Mix until everything is well blended. Should be like a loose pancake batter consistency.

Step 7

Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.

Step 8

After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.

Step 9

Serve warm!