Step 1: Prepare the Batter

Begin by preparing the batter. In a mixing bowl, combine the all-purpose flour and water. Stir until they form a smooth mixture. Then, add the chopped kimchi, sliced green onions, and the egg. For an added kick, sprinkle in the optional gochugaru (Korean red pepper flakes), and add a pinch of salt to taste. Mix everything well until the batter is slightly thick but still pourable.

Step 2: Heat the Pan

Next, heat a non-stick skillet over medium heat. Add enough vegetable oil to coat the bottom of the pan. You want to make sure there’s enough oil for the pancakes to fry properly, ensuring they become crispy on the outside while remaining tender inside.

Step 3: Cook the Pancakes

Once the pan is hot, pour a ladleful of the prepared batter into the skillet. Spread the batter out to form a round pancake, about 1/4 inch thick. You can make multiple pancakes at once if your skillet is large enough, but make sure not to overcrowd the pan.

Cook the pancake for about 3-4 minutes on one side, until it turns golden brown and crispy. Use a spatula to flip the pancake and cook it for another 2-3 minutes on the other side until both sides are crispy and golden.

Step 4: Repeat the Process

Once the first batch of pancakes is cooked, transfer them to a plate and keep them warm. Repeat the cooking process with the remaining batter. You may need to add more oil to the skillet for each batch to ensure the pancakes fry evenly.

Step 5: Serve the Kimchi Pancakes

Serve your savory Kimchi pancakes hot, topped with extra chopped kimchi if desired. These pancakes are absolutely delicious on their own or can be paired with a simple dipping sauce made from soy sauce, vinegar, and a sprinkle of sesame seeds.