Ingredients

• 1 cup chopped kim chee, approximately 3/4 inch
• 5 tablespoons kim chee juice
• 2 green onions, sliced 1 inch
• 1 egg
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 cup all purpose flour
• 1 cup potato starch
• 6 tablespoons vegetable oil

Directions

1. In a bowl, combine the ingredients except the oil and mix it with a spoon. (Just incorporate the ingredients, overworking will make it tough)
2. Heat a 10-inch non-stick pan over medium-high heat and add 2 tablespoons of vegetable oil.
3. Place 1/3 of the kim chee mixture in the pan and spread it thinly and evenly in the pan
4. Cook it for about 1-2 minutes until the bottom gets golden brown and crispy.
5. Using a wooden or rubber heat-proof spatula, turn over and cook until golden brown.
6. Flip once more and cook again to further crisp for 1 minute. Repeat on the other side.
7. Repeat with the last 2/3 of the mix.

Note: The pancake can be served as a side dish alone or with a sauce made up of shoyu, sesame oil, vinegar, minced scallions, and sesame seeds