Kimchi Pancakes

Directions

1. 1
   Make the Dipping Sauce In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
2. 2
   Make the Pancakes In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil.
3. 3
   Add the flour and stir just until a batter forms.
4. 4
   Fold in the kimchi and scallions.
5. 5
   Make the Pancakes In a nonstick skillet, heat the remaining 2 tablespoons of canola oil.
6. 6
   Scrape the batter into the skillet and gently spread it into a round.
7. 7
   Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes.
8. 8
   Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer.
9. 9
   Transfer the pancake to a paper towellined plate to drain; serve with the soy-sesame dipping sauce.