Ingredients
For the pancake:
- 1,5 to 2 cups kimchi or 1 cup of kimchi and 1/2 cup chopped cooked chicken
- 1 egg, beaten
- 1 cup flour
- 1 cup water, maybe more
- 3 tablespoons kimchi liquid
- 3 tablespoons chives cut into 2 inch pieces or use green part of scallions
- 1 teaspoon salt
- 2 tablespoons oil
For lazy Marion’s dipping sauce:
- 1/3 cup soy sauce
- 1/4 rice wine vinegar or white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon hot oil or 1/2 teaspoon red pepper flakes
Method
- Make the pancake.
- Chop the kimchi and chicken into small pieces.
- Put the flour, beaten egg, water, and kimchi liquid into a mixing bowl and stir together.
- The batter should be runnier than American pancake batter – if it doesn’t seem runny enough, add even more water.
- Err a bit on the side of runniness rather than thickness.
- Once you have mixed the batter together, add in the chopped kimchi and chicken and stir everything together.
- In a 30 cm nonstick pan, heat the oil over medium flame, let the pan warm up completely before you start cooking.
- Add the chives and sauté them for a minute.
- Then pour in everything else and spread it around evenly.
- Then leave it alone as it cooks for 4 – 5 minutes.
- Meanwhile, make lazy Marion’s dipping sauce.
- Mix all the ingredients in a medium bowl and portion into individual small bowls for each person.
- Once the pancake is nicely golden on the bottom (lift up the edge to check with your spatula), then flip the pancake and cook the other side.
- You can flip it using the plate trick (slide onto a plate, then hold the skillet upside down over the plate and flip it) or just flip the whole thing, exercising caution.
- Cook about 3 more minutes, then slide onto a serving plate or charger.
- Traditionally, this pancake is sliced into long strips just before serving – we used a pizza wheel.
- It is great fresh from the stove.
- It is also great at room temperature, making it a good summertime dish, something you can cook in advance and then serve in the hot part of the day.