Directions: 1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. 2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil. 3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. 4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy. 5. Turn it over with a spatula or flip it. 6. Lower the heat to medium and cook for another 1½ minutes. 7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate. *tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.
Directions: Prepare kimchi 1. Prepare 6-7 kimchi leaves (6-7 inches long -- 16 cm) and ½ cup flour in a plate. 2. Coat both sides of each kimchi leaf in the flour by hand. Make meat mixture 1. In a small bowl, add 2 tbs ground pork (or beef), 2 tbs tofu (after gently squeezing out excess water with a paper towel), 1 ts chopped onion chives (or green onion), 1 tbs chopped onion, a pinch of salt and black ground pepper, 1 ts of sesame oil, and mix the mixture well with a spoon. 2. Set aside.
Make the pancakes 1. Place 1 egg in a small bowl and add a pinch of salt. Beat it with a fork. 2. Add some of the meat-tofu mix on one side of a kimchi stem. Add some flour on top of the mixture. 3. Put some of the meat-tofu mix on the rest of kimchi leaves. 4. Heat up a non-stick pan and add some grape seed oil (or vegetable oil). 5. Coat each kimchi leaf with beaten egg mix and place on the heated pan. *tip: the meat mixture should be bottom of the pan 6. When the bottom of the kimchi pancake turns golden brown (1 or 1½ minutes), turn it over and cook another minute. 7. Turn it over one more time and cook another 30 seconds before transfering it to a serving plate. *tip: you can serve it as it is or cut it into bite size before serving