Kimchi Pancakes 

½ cup (60 grams) all purpose flour

½ cup diced kimchi, leaf or radish

¼ cup of water

1 tbsp of low sodium soy sauce

1 tbsp cornstarch

1 large egg

3 green onion, finely diced

2 tbsp of juice from kimchi

Instructions:

In a medium bowl, add onions, kimchi, soy sauce and egg, mix. Stir in flour and cornstarch. Add water. You want the batter on the thin side.

Heat a 12” non stick skillet with olive oil. Use ¼ cup of batter for each, cook 3 at a time on med-high heat 3-4 minutes, reduce heat flip and continue to cook until crispy. Repeat with remaining batter.

Let cool.

Makes 7 pancakes