Article by Gil "hannaone"
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Image by hannaone: Kimchi Pancake

김치전 / 김치부침개 Kimchijeon / Kimchi Buchimgae

Thanks to the K-wave, which has brought Korean culture into the spotlight through music, movies, and TV shows, kimchi pancakes have gained popularity beyond Korea. During our working years, a number of our patrons were drawn to Korean pancakes after watching their favorite idols enjoy them or witnessing characters in a Korean drama have them delivered. These enthusiastic K-fans would frequently request kimchi pancakes out of curiosity at first, but soon grew to genuinely enjoy them.

Originally, Kimchi pancakes may have been created as a flavorful way to use up older kimchi to make way for newer batches. 
However, over time, they have become a beloved dish in their own right. Kimchi pancakes, or 김치전 / 김치부침개 (kimchijeon / kimchi buchimgae), are a type of savory pancake made with kimchi and other ingredients, such as pork or seafood, added for extra flavor. They are often served at picnics, on the streets from food carts, and as a popular snack food. 

Ingredients

1/2 cup kimchi
1/4 pound pork loin, loin chop, picnic shoulder, blade roast, or even ham (substitute any type mushrooms)
1 bunch scallions, spring, or green onion
2 large fresh red chili or jalapeno peppers
1 small white onion
Vegetable cooking oil as needed for frying

Batter Ingredients
1 large egg
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt

Dip ingredients
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar

Directions

Pork
Slice the pork into long thin strips, lightly salt, and let stand for 15 minutes

Vegetables
Slice larger scallion/green onion in half lengthwise, then cut to 1 inch lengths.
Slice the onion, then cut each slice in half and separate the layers.
Slice the peppers (discard seeds, or save for drying) into thin slivers.
Press excess moisture from kimchi. Save about 2 teaspoons of the juice to add to batter.
Toss together in a medium bowl

Dip:
In a small bowl, mix all dip ingredients.
Stir well and set aside.

Batter:
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture, kimchi juice, and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)

Cooking:
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Lightly oil griddle or skillet.
Add pork strips and lightly brown them. (30 to 45 seconds) Add to bowl with veggies and toss.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter cake) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal. Unused cooked pancakes may be frozen for later use.
To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.