Indulge in the taste of umami flavor and the irresistible crunch in every bite of these Korean kimchi pancakes! These pan-fried delights contain a warm and gooey center, bursting with the tangy flavor of fermented napa cabbage. An absolute must-try for anyone who loves bold and flavorful food!
Prepare ½ Ib of kimchi after squeezing out the kimchi brine. Chop it into small pieces and set them aside. Make sure to save the kimchi brine.
Combine the kimchi, kimchi brine, chopped scallions, sugar, all-purpose flour, and water to make the batter.
Heat up the frying pan and add vegetable oil. Then, place a spoonful of the batter onto the pan and spread it out until each pancake reaches a size of about 3 inches.
Pan-fry until the bottom and edges look crispy enough. Flip it, and cook for about 3 more minutes.
Serve as a side dish or enjoy them as an appetizer!