Preparation

Known as kimchijeon or pajeon depending on the main ingredient, these savory Korean pancakes are traditionally enjoyed as snacks or appetizers, often with makgeolli (rice wine). But their hearty, protein-rich composition makes them ideal for breakfast, especially when you're craving something savory and satisfying to start the day. The trick to perfect texture is using ice-cold water in the batter and cooking in plenty of oil for maximum crispiness.

Prepare the Dipping Sauce

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, gochugaru, and sesame seeds.
2. Set aside to let flavors meld while you prepare the pancakes.

Make the Batter

1. In a large bowl, whisk together all-purpose flour, rice flour, and salt.
2. Add cold water, eggs, and kimchi juice, whisking until smooth.
3. The batter should be thin, similar to crepe batter.
4. Fold in chopped kimchi and scallion pieces.
5. Let rest for 5 minutes.

Cook the Pancakes

1. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
2. Ladle about 1 cup of batter into the pan, spreading it out to form a thin circle about 8 inches in diameter.
3. Cook for 4-5 minutes until the bottom is deep golden brown and crispy.
4. Flip carefully and cook another 3-4 minutes until the second side is equally crispy.
5. Transfer to a cutting board and repeat with remaining batter, adding more oil as needed.

Serving

Cut each pancake into wedges using kitchen scissors or a sharp knife. Arrange on a plate with the dipping sauce in a small bowl on the side. These are best eaten immediately while still hot and crispy, though leftovers can be reheated in a skillet to restore crispness. Serve with additional kimchi on the side and perhaps a simple miso soup to complete the breakfast.