Kimchijeon - Korean Kimchi Pancakes

Cut the kimchi (or kimchi-style sauerkraut) into smaller pieces. Finely chop the spring onion. Put both into a bowl and add the remaining ingredients for the pancakes along with 200 ml of cold water. Mix everything well until a smooth batter without lumps is formed. Let the batter rest for about 15 minutes.

Drizzle a coated pan with a little oil and heat it. Reduce the heat to medium. Using a spoon, place small portions of the batter into the pan and form them into pancakes (approx. 2 tbsp batter per pancake). Fry slowly until the underside is golden brown, then flip and finish baking until golden brown on the other side. Repeat with the remaining batter.

Sprinkle the pancakes with fresh sprouts. For the dip, mix rice vinegar and soy sauce and serve with the warm pancakes.