Kimchi Pancake

Directions

1. 1
   Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water.
2. 2
   Set aside.
3. 3
   In a large bowl, mix flour, potato starch and egg until smooth.
4. 4
   Add scallions, garlic, red pepper powder, salt, kimchi and its juice.
5. 5
   Mix well.
6. 6
   Batter will be pale pink.
7. 7
   Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil.
8. 8
   When oil is hot, pour in one-third of the pancake batter.
9. 9
   Fry until golden and crisp, about 3 to 4 minutes.
10. 10
    Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it.
11. 11
    Flip pancake and fry other side until golden, 2 to 3 minutes.
12. 12
    Flip again, without adding oil, and fry for 1 minute.
13. 13
    Flip one more time and fry 1 to 2 minutes.
14. 14
    Pancake should be dark gold.
15. 15
    Repeat with remaining batter and oil, making 3 pancakes.
16. 16
    Remove to a large round plate and cut each pancake into 6 wedges.
17. 17
    Serve with dipping sauce.