Serves 6. Vegan, Gluten-Free
- 1 jar (2 cups) Organic Kimchi
- 2 teaspoons plus 3 tablespoons vegetable oil
- 4 scallions or leeks, white and light-green parts, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon gochugaru (Korean red pepper powder) or black pepper
- 3/4 cup white rice flour
- 1/2 cup cornstarch
- 1/2 teaspoon sea salt
Preheat a medium cast-iron skillet over medium heat for at least 6 minutes. Meanwhile, drain the kimchi and reserve the juices. If the juices total less than 1 cup, add water.
Combine all of the kimchi, the kimchi juice/water mixture, 2 teaspoons of the vegetable oil, scallions, and gochugaru (or black pepper) in a large bowl. Stir in the rice flour, cornstarch and salt to form a thick, chunky batter.
Pour 1 tablespoon of the remaining vegetable oil in the skillet, then tilt the skillet so the bottom is evenly coated. Spread a third of the batter in the skillet, using the back of a spoon to evenly distribute the kimchi chunks throughout. Cook for 5 to 7 minutes, occasionally moving the skillet to evenly brown the pancake. It’s ready to flip when the edges appear dry and bubbles have form all over the top. If the pancake begins to stick, use a little more of the remaining vegetable oil for the next pancake.
Slide a thin spatula beneath the pancake to loosen the bottom. Check the color; the pancake should be golden brown and firm. Use a large, wide spatula to carefully, quickly flip the pancake; if it’s too difficult, try sliding the pancake onto a plate first, then flipping it over into the skillet. Cook for 2 to 3 minutes, until the second side is golden.
Loosen the pancake with a spatula, then slide it onto a dinner plate; cover loosely to keep warm. Repeat to use all of the batter.
Cut the pancakes into wedges and serve.
Adapted from a recipe from the Washington Post.