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Export 8 ingredients for grocery delivery
Step 1
Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.
Step 2
Whisk in ¾ cup plus 1 Tbsp. flour.
Step 3
Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.
Step 4
Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
Step 5
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).
Step 6
Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.
Step 7
Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
Step 8
Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.
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