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Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang and egg, and water. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
Stir in the kimchi, scallions, onion and the optional protein of your choice.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.