Ingredients to make 4 servings:
1 cup of all purpose flour
0.5 cup of water (approx-you can adjust to add 2-3 tbsp of water if needed)
1 cup of chopped Kimchi
3 tbsp of Kimchi juice (important to give the pancakes the appealing red colors)
1 tsp of salt
1 tsp of sugar
3 tbsp of chopped red onion
3 tbsp of chopped spring onion ( I love the spring onion in my pancakes)
Some shrimps or squids. (optional)
Method:
1) Mix all the ingredients above & let it sits for 10 mins.
2) Use a non stick pan on medium high heat to fry this pancake.
3) Heat 2 tsp of oil in the non stick pan, let the oil coat the whole pan, pour the flour mixture on the pan & use spoon to spread it evenly.
4) Cook it for 1-2 mins until the bottom get brown, then turn it over to cook for another 1-2 minutes, you can lower the heat if needed.
5) Don't get your eyes off the stove when frying the pancakes, it can burn easily. Continue to fry the pancake batter by batches.
6) Cut into bite size & serve hot.
Tips: You can fry with more oil to get crisper pancakes, fry in smaller batches (2-3 tbsp spoonful batters).
Tips: You can fry with non-stick pan with lesser oil to make big round pancakes (just like a mini size of pizza) & cut it into bite size before serving.
Tips: You can try flying with pancakes with leeks, dry shrimps, crab meats, mushrooms ...etc to customize your family favorite pancakes.
As recommended by friends on the choice of Kimchi to be used in making this Korean pancakes. Good quality Kimchi makes super delicious pancakes. My kid love this "Chongga Mat Kimchi", the no.1 leading brand of Kimchi in Korea. Whenever we do our grocery shopping during the weekend, she will automatically highlight to us that it is time we need to replenish the Kimchi stocks.
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