2 ½ cups all-purpose flour
2 ½ cups water
½ tsp fine sea salt
1 large egg, beaten
2 cups Kimchi (about 420 g / 15 oz)
1 Tbsp Kimchi liquid
5 ice cubes (about 100 g / 3.5 oz)
2 green chilies (optional)
1 red chili (optional)
~2 Tbsp cooking oil
Sieve the flour and the salt into a large mixing bowl. Add water and whisk well. Add the beaten egg, Kimchi, Kimchi liquid and chilies, mix well. Add ice cubes to keep the batter cold.
Preheat a pan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way over the pan.
Scoop out the pancake mixture with a ladle, and evenly pour it out on the pan
Cook on high heat for 10 to 20 seconds then reduce heat to medium-low.
Turn pancake over when the bottom is cooked and the top is only partially cooked. This makes it easy to turn the pancake. Press pancake with the spatula a couple of times to make it crispy.
When both sides are cooked, slice it into bite-sized pieces. Serve with dipping
sauce of your choice.