Kimchi pancake

 Adapted from https://www.maangchi.com/recipe/kimchijeon

• ½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine
• 3 scallions, chopped
• ½ teaspoon sugar
• Fish sauce
• ½ cup all-purpose flour
• ½ cup water
• 4 tablespoons vegetable oil

Combine the kimchi, kimchi brine, scallions, sugar, fish sauce, flour, and water in a medium bowl and mix well with a spoon

Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.

Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.

Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.

Cook until the bottom is golden brown and crisp, 3 to 5 minutes.