Preparation time: 10 min
Cooking time: 5 min
Dipping sauce
Drain the kimchi (and keep a little juice), and slice it together with green onions (or chives).
Mix the kimchi, chives, egg, water, kimchi juice and garlic powder.
Add the flour to form a dough that will be quite liquid.
Pour a ladle of batter into the hot, lightly oiled (sunflower oil) pan and cook for 2 to 3 minutes, then turn the pancake over to cook for another 1 minute, it should be golden brown.
On the side, mix the water, rice vinegar, soy sauce and sugar together to make the dipping sauce.
Serve with the sauce.
Drink a glass of Magkeolli with your Korean pancake just like koreans do!
