Ingredients
450 g Vegan kimchi, chopped into small pieces
4 scallions (chopped)
½ onion (diced)
½ teaspoon sugar
1 cup all purpose flour
¼ cup corn starch
1 cup water
Directions
Step 1
Prepare the Batter: In a large mixing bowl, combine chopped kimchi, scallions, diced onion, sugar, all-purpose flour, corn starch, and water. Stir until well-mixed.
Step 2
Cook the Pancake: Heat a generous amount of oil in a pan over medium heat. Pour the batter into the pan, shaping it into a circle. Cook until the bottom is golden and crispy. Flip and cook for an additional 3-4 minutes.
Step 3
Serve: Cut the pancake into wedges and serve immediately with soy sauce for dipping.
