These kimchi Korean pancakes are a crispy, savory appetizer packed with tangy and spicy cabbage. For more recipes incorporating traditional Korean dishes with a modern twist, grab a copy of Everyday Korean by Kim Sunee and Seung Hee Lee.
Squeeze the kimchi over a medium-size bowl to remove any excess liquid (try to get about ½ cup), reserving the liquid in the bowl. Chop the squeezed kimchi and set it aside. Add the water and flour to the reserved kimchi juice and whisk until smooth. Add the chopped kimchi.
Heat about 1½ tablespoons of the oil in a heavy-bottomed skillet over medium-high heat; the old should dance and sizzle. Start by adding one-third of the batter to the pan; spread evenly to form a round pancake. While sizzling, top evenly with one-third of the pork, if using. If the pancake is steaming and not sizzling, increase the heat and add a another drop of oil. When the pancake crisps up and the bottom starts to turn golden, about 4 minutes, cook and flip the other side until golden and crisp, about 2 minutes.
Add 1 to 2 teaspoons of oil if the pan appears dry. Repeat with the remaining batter and pork, if using. Let the cooked pancakes cool slightly on a wooden cutting board or paper towel-lined cookie sheet. Slice into wedges and serve with Soy-Vinegar Dipping Sauce. Any leftovers can be heated in a dry skillet.
