Kimchi Pancakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1 1/2 cups cold water, plus more as needed
• 1 large egg
• 1 cup cabbage kimchi, coarsely chopped
• 2 green onions, cut into 1-inch pieces
• 3 ounces uncooked pork, chopped
• 1/2 teaspoon salt
• Vegetable oil for frying

Directions

1. In a large bowl, add the flour, rice flour, water, and egg, then stir just enough to bring the batter together. It should resemble pancake batter, though a few lumps are completely fine. If it seems too thick, splash in a little more water, keeping in mind that the kimchi will loosen things up as it cooks. Fold in the kimchi, green onions, pork, and salt.
2. Set a large skillet over medium-high heat and warm about 1 tablespoon oil. Spoon in the batter and use the ladle to nudge it into an 8-inch circle. Cook until the rim is browned and crisp, 3 to 4 minutes. Turn the pancake over, drizzle a little more oil around the edges, and cook for another 3 minutes or so, until the pork is cooked through.
3. Continue with the rest of the batter, adding more oil to the pan when needed. Serve the pancakes straight from the skillet while they are hot, either cut into wedges or left whole.