Kimchi Pancakes

1 cup all-purpose flour

½

cup rice flour

1½

cups cold water, plus more as needed

1 large egg

1 cup baechu kimchi, coarsely chopped

2 scallions, cut into 1-inch pieces

3 ounces uncooked pork, chopped

½

teaspoon salt

Vegetable oil, for frying

In a large bowl, combine the flour, rice flour, water and egg. Mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary but remember that the kimchi will add liquid as well.

Stir in the kimchi, scallions, pork and salt.

In a large skillet over medium-high, heat about 1 tablespoon of oil. Ladle batter into the skillet and spread it out to an 8-inch circle. Cook until the edges turn brown and crispy, about 3 to 4 minutes.

Flip the pancake, add a little bit more oil around it, then cook for another 3 minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole.

Serves four to six (as an appetizer).

"Quick & Easy Korean Cooking" by Cecilia Hae-Jin Lee (2009 Chronicle Books)

½