Kimchi jeon

This is just something I made without really planning to. We always have kimchi in the refrigerator and I have some flour left from another dish, so kimchi jeon came to mind.

Kimchi jeon (Kimchi pancake)

1 cup cabbage kimchi
1/4 all purpose flour
1/4 cup rice flour
1/2 tsp salt
2 tbsp onion, diced
Water
Vegetable oil for frying

1. Drain the kimchi, reserving the juice. Measure the juice and add water to make 1/4 cup of liquid. Chop the kimchi coarsely.
2. In a bowl, mix together all purpose flour, rice flour, salt and the liquid. Let stand for 10 minutes. Add in the chopped kimchi and onion.
3. Heat the skillet over medium high heat. Add a tablespoon of oil and swirl to coat the bottom of the pan with oil. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon.
4. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is cooked. Remove from skillet and drain on towels.
5. Serve with dipping sauce. I use the same dipping sauce as hobak jeon's sauce.

Original recipe shared by Emily.