You can use this batter to make large pancakes (which are cut into wedges after cooking) or small, individual ones. If you like, substitute finely chopped seafood or other types of minced meat for the pork. The recipe is based on one in Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall.
150 grams cabbage kimchi, drained
120 grams minced pork
1 large egg
70 grams potato starch (also known as potato flour)
70 grams all-purpose flour
240ml iced water
Fine sea salt and ground white pepper
Minced or sliced spring onions
Red and green large Thai chillis, sliced about 3mm thick
Oil, for pan-frying
For the sauce
30ml soy sauce
30ml Korean or Japanese rice wine
30ml rice vinegar
15ml sesame oil
1 tsp lightly toasted white sesame seeds
A pinch of Korean chilli powder
Whisk together the sauce ingredients then set aside.
Put the kimchi in a double layer of paper towels and squeeze gently to extract some of the excess liquid. Finely chop the kimchi.
In a bowl, whisk the egg with the water, the potato starch and plain flour. Whisk in salt and pepper, then gently stir in the kimchi and pork.
Heat a skillet over a medium flame, add a little oil then use a paper towel to rub it into the pan.
Stir the batter then ladle it into the skillet to entirely cover the bottom in a layer about 3mm thick (or if making smaller pancakes the batter should form circles 6-8cm in diameter).
Place the spring onions and sliced chillis over the surface.
When the bottom is set and lightly browned, flip over the pancake and cook the other side.
Place the pancakes decorated side up and serve with the sauce on the side.