If you’re new to kimchi, these crispy fritters are the perfect gateway to discovering the salty, spicy, somewhat sweet and tangy flavors that this traditional Korean ferment has to offer. They’re simple to pull together with just a handful of ingredients and you’ll find Sunja’s kimchi in our weekly sale from March 19th – 25th, along with a few other pre-and probiotic-packed foods to keep your gut happy.
Crack 1 egg into a bowl. Add kimchi brine, 1 T soy sauce, and ¼ cup water; whisk to combine. Whisk in the flour, then add kimchi and half of the scallions and stir to combine. Heat 1 T. oil in a skillet over medium-high. Drop ¼-cupfuls of batter onto opposite sides of skillet (you’ll probably only be able to cook 2 at a time). Cook pancakes until golden brown on the first side, 2–3 minutes, then flip and repeat on the other side. Transfer to a wire rack and let cool. Repeat the process in batches with remaining batter and oil; you should have 8 pancakes. Combine 3 T vinegar and remaining 3 T soy sauce in a small bowl. Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce.