Kimchi Pancakes

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all. The spice level will definitely vary based on the brand of kimchi you use, so make sure to pick one you're familiar with if you're cooking for people who can't handle too much heat.

1 large egg
1 Tbsp. kimchi brine from jar
¼ cup soy sauce, divided
¾ cup + 1 Tbsp. all-purpose flour, unbleached
1½ cups kimchi
4 scallions
4 Tbsp. grapeseed or other neutral oil, divided
3 Tbsp. unseasoned rice or distilled white vinegar

Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.

Whisk in ¾ cup plus 1 Tbsp. flour.

Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼ cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you'll probably only be able to cook 2 at a time).

Cook pancakes until golden brown on first side, 2-3 minutes, then flip and cook until browned on second side, 2-3 minutes longer.

Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.

Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.

Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.

Makes 8 small pancakes.