Preparation

The funkier your kimchi, the better these pancakes will be. Dig past the fresh stuff on top of your jar and extract the powerfully fermented leaves from the depths—that's where the magic lives. The sour, pungent kimchi mellows slightly when cooked but maintains its essential character.

These pancakes walk the line between Korean pajeon and a funky fritter, while the fermented bean paste dipping sauce adds another layer of umami that makes each bite more compelling than the last.

Make the Dipping Sauce

1. In a small bowl, whisk together the fermented black bean paste, rice vinegar, sesame oil, maple syrup, grated garlic, and chili flakes.
2. Taste and adjust—add more vinegar if you want brighter acidity, more syrup if it's too intensely salty. Set aside to let flavors marry.

Prepare the Pancake Batter

1. Squeeze excess liquid from the chopped kimchi (but save that precious juice!).
2. In a large bowl, whisk together both flours and salt.
3. In a separate bowl, beat the egg, then add the cold water and kimchi juice. Whisk to combine.
4. Pour the wet ingredients into the dry and stir until just combined—some lumps are fine.
5. Fold in the chopped kimchi and sliced scallions. Let the batter rest for 10 minutes.

Cook the Pancakes

1. Heat a large non-stick or cast-iron skillet over medium-high heat. Add enough oil to generously coat the bottom.
2. When the oil shimmers, ladle about 1/3 cup of batter per pancake into the pan, spreading it into a round about 1/4-inch thick. Don't overcrowd.
3. Cook for 3-4 minutes until the bottom is deeply golden and crispy. Flip and cook another 3 minutes on the second side.
4. Transfer to a paper-towel-lined plate. Repeat with remaining batter, adding more oil as needed.
5. Cut into wedges and serve immediately with the fermented bean dipping sauce.