Step 1: Prepare the Kimchi

Chop your fermented kimchi into small bite-sized pieces. If it has juice, reserve a couple of tablespoons to enhance the batter’s flavor.

Step 2: Mix the Batter

In a mixing bowl, combine the all-purpose flour, rice flour, salt, and sugar. Add the water and mix until you get a smooth batter. If using, crack the egg into the batter and mix well. The consistency should be similar to pancake batter — not too thick, not too runny.

Step 3: Add the Vegetables and Kimchi

Fold in the chopped kimchi, sliced onion, green onion, and chili into the batter. Add kimchi juice for a stronger, more vibrant flavor. Mix everything evenly.

Step 4: Heat the Pan

Place a non-stick skillet over medium heat and add 2-3 tablespoons of oil. Make sure the pan is well-heated before pouring the batter.

Step 5: Fry the Pancake

Pour the batter into the skillet, spreading it out into a circle about 1/2 inch thick. Fry for 3-4 minutes on one side or until the edges are golden and crispy. Flip carefully with a spatula and cook the other side for another 3-4 minutes.

Step 6: Drain and Serve

Once crispy and golden on both sides, remove from the pan and place on a paper towel-lined plate to remove excess oil. Slice and serve hot with a dipping sauce made from soy sauce, rice vinegar, and a sprinkle of sesame seeds.