Step 1: Chop and Prepare Kimchi

Roughly chop 1 cup of well-fermented kimchi into bite-sized pieces. Older kimchi works best because it has a more intense flavor and color.

Step 2: Mix the Batter

In a large bowl, mix the flour, egg (if using), sugar, soy sauce, and water. Stir in the kimchi, kimchi juice, and chopped scallions. The batter should be thick but pourable. If it’s too thick, add a tablespoon of water.

Step 3: Add Extra Ingredients (Optional)

At this stage, you can stir in seafood, shredded vegetables, or more spice to enhance the flavor. Make sure everything is coated evenly with the batter.

Step 4: Heat the Pan

Heat a nonstick or cast-iron skillet over medium-high heat. Add a generous amount of vegetable oil and swirl to coat the bottom.

Step 5: Fry the Pancake

Pour the batter into the hot skillet and spread it out evenly to about ¼ inch thick. Cook for 3–4 minutes on one side until golden brown and crispy. Flip carefully and cook another 2–3 minutes. Press down lightly for even crisping.