Ingredients:
½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine
3 scallions, chopped
½ teaspoon sugar
½ cup all-purpose flour
½ cup water
4 tablespoons vegetable oil
Directions:
Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
Flip it one more time and cook for another minute.
Slide onto a large serving platter and serve immediately.