Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Ingredients

• 1 cup kimchi , drained and chopped
• 0.5 cups reserved juice from kimchi
• 1 cup all-purpose flour
• 2 eggs
• 1 green onion , chopped
• 1 tablespoon vegetable oil
• salt to taste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 0.5 teaspoons sesame oil
• 0.5 teaspoons Korean chili pepper flakes , Optional
• 0.5 teaspoons toasted sesame seeds , Optional

Instructions

1. 1

   Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

2. 2

   Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

3. 3

   Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.