Quick Kimchi Pancakes
Appetizers, Korean, Vegetable
Ingredients
1 large egg
1 Tbsp. kimchi brine from jar
¼ cup soy sauce, divided
¾ cup plus 1 Tbsp. all-purpose flour
1½ cups kimchi
4 scallions
4 Tbsp. grapeseed or other neutral oil, divided
3 Tbsp. unseasoned rice or distilled white vinegar
Directions
Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.
Whisk in ¾ cup plus 1 Tbsp. flour.
Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.
Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
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).
Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.