Preparation

If you've ever wondered what happens when Japan's most divisive food meets Korea's national treasure, wonder no more. These pancakes are aggressively funky, deeply savory, and incredibly addictive. The stringy natto and spicy kimchi create texture magic.

Preparing the Batter

1. Stir natto vigorously for 30 seconds to develop its characteristic stringiness.
2. In a large bowl, combine natto (including its sauce packet if provided), chopped kimchi, scallions, and eggs.
3. Add flour, kimchi juice, soy sauce, sesame oil, and gochugaru. Stir until just combined. The batter will be thick and sticky.
4. Let rest for 10 minutes while you prepare the dipping sauce.

Making the Dipping Sauce

1. Mix equal parts soy sauce and rice vinegar.
2. Add a splash of sesame oil and chili oil to taste.

Cooking the Pancakes

1. Heat a thin layer of vegetable oil in a non-stick skillet over medium-high heat.
2. Spoon batter into the pan, forming pancakes about 4 inches in diameter. Press down gently with a spatula to flatten.
3. Cook for 3-4 minutes until deeply golden and crispy on the bottom.
4. Flip carefully and cook another 3-4 minutes on the second side.
5. Drain briefly on paper towels and serve immediately with dipping sauce.

The Funk Experience

These pancakes combine the ammonia-like pungency of natto with kimchi's garlicky, fermented cabbage intensity. The crispy edges contrast beautifully with the creamy, sticky interior. This is maximum funk in pancake form.