# What You'll Need:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced
02 - 1 cup kimchi, chopped and well drained
03 - 2 scallions, thinly sliced
→ Batter
04 - 1 cup all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon ground black pepper
09 - 3/4 cup cold water
10 - 1 large egg
→ Dipping sauce
11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon granulated sugar
15 - 1 teaspoon toasted sesame seeds
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon gochugaru (Korean red pepper flakes), optional
→ For frying
18 - 3 tablespoons neutral vegetable oil, divided
# How-To Steps:
01 - Thinly slice the napa cabbage, chop and thoroughly drain the kimchi in a sieve, and slice the scallions. Transfer to a large mixing bowl and set aside.
02 - In the same large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water and then the egg until just combined; avoid overmixing to keep the batter tender.
03 - Fold the drained kimchi, sliced cabbage, and scallions into the batter until ingredients are evenly coated and distributed.
04 - Warm a nonstick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
05 - Pour roughly one quarter of the batter into the skillet and gently spread into a 6-inch round. Cook 2 to 3 minutes until the underside is golden and crisp, flip with a spatula, and cook a further 2 to 3 minutes until cooked through and golden. Add more oil as needed and repeat with remaining batter to yield four pancakes.
06 - While pancakes cook, combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, minced garlic, and gochugaru (if using) in a small bowl and stir until sugar dissolves.
07 - Transfer pancakes to a cutting board, cut into wedges, and serve hot with the dipping sauce on the side.
