KIMCHI PANCAKE

For that pancake:
cup all-purpose flour
cup potato starch
1/4 teaspoon salt
cup cabbage kimchi, roughly chopped
cup kimchi juice
3 tablespoons water
1 scallion, chopped
two tablespoons vegetable oil
toasted sesame seeds (optional but necessary!)
For that dipping sauce:
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon grain vinegar
1 teaspoon sugar
teaspoon sesame oil

Inside a large bowl, combine the flour, potato starch, and salt until combined.
Add some kimchi, kimchi juice, water, and scallion.
Use a set of chopsticks or perhaps a fork to stir the mix until well-combined.
Heat a nonstick or surefire pan over medium high temperature. Add two tablespoons vegetable oil and add some batter towards the pan, distributing it within an even layer. Fry until browned somewhere.
Switch the pancake and then prepare until browned on the other hand.
Meanwhile, assemble the dipping sauce by mixing the sauce ingredients in a tiny bowl. Serve alongside your kimchi pancake! If you prefer a little extra nuttiness (and fanciness), you are able to sprinkle the pancake with toasted sesame seeds.