Korean Kim-Chi Pancake (Buchimgae)
Makes 6-8 pancakes (5inches)

Kimchi pancake is a very easy and quick to make.  You need only kimchi, flour, water and oil to make a delicious and flavorful pancake.  If you love spicy food you can use generous amount of kimchi, juice from kimchi and add red pepper paste (gochujang) but if don't like your food very spicy less kimchi and add water instead juice from kimchi.  Also you can add additional vegetables such as garlic chives, spinach, or meat (pork) or mixed seafood.    
You can eat it as a snack, an appetizer or a side dish. 

Ingredients:  
3/4 cup Flour
1/2 cup cold water
1/2 cup juice from kimchi
1 cup kimchi (or less, it depends on how spicy you want it)
any type of cooking oil (I used avocado oil, ghee or coconut oil for health benefit)

Optional: chopped onion (white or green), red pepper paste, meat, seafood, bean sprouts.

* If you want a stronger flavor and or if you want it more spicy, add Korean red pepper paste (gochujang).  You may use water instead kimchi juice if you don't like spicy food.
* You can buy kimchi at many grocery stores, usually sold in the refrigerated produce section.
Old or left over kimchi is perfect for kimchi pancakes, kimchi fried rice or kimchi stew which I will add recipes for on the blog soon.
You can also ask me, how to make it or buy from me.  I make my own kimchi.  It has been many years since I've made my own and has become routine for me.

Directions:

1. Chopped kimchi (I used food processor- only three to five short pulses) and set aside.

2.  In a medium mixing bowl, mix well flour, water and kimchi juice. The batter should be runnier than American pancake batter.  Add red pepper paste (optional).  But without it, it still tastes wonderful.

3.  Add chopped kimchi to flour batter and let it sit for 5 minutes to blend flavors together.

4. Heat a medium frying pan on medium high, add a thin layer of oil and wait until pan is hot enough to make a sizzling sound when you put batter on the pan.  

5.  Use a 1/4 cup to measure and pour batter onto the hot frying pan to make a thin layer and going 5 inches around using ladle.  Cook the batter for 2-3 minutes until the bottom is golden brown.

6.  Then, flip over the pancakes and flatten batter down with a spatula to make flat so that it can cook evenly.  Add more oil to the pancakes edges to make crispy and crunchy on the edge of the pancake.  Cook until golden brown on the bottom.  Add oil each time you make a new pancake, repeat process for the rest of the batter.

7.  Serve immediately.  Still taste great when its cold but it's tastes best and is much crispier when its hot! Kimchi already has the perfect saltiness in it so it's not necessary to have a dipping sauce.