Kimchi pancake

Instructions

1. Liquidise the kimchi in its juice with the milk and salt.
2. In a large bowl, sieve the flour and whisk in the kimchi mixture until it has a smooth consistency.
3. For best results, leave the batter overnight. Season to taste further if necessary.
4. Top tip – I have made this Pancake many times, experimenting – and I think it is best to leave overnight, as it ensures that the eventual consistency is just right.
5. The following day, add the spring onion to the batter.
6. Heat the oil over a medium heat in a frying pan ensuring that the oil coats the bottom and sides.
7. Pour the batter into the pan, spreading to form a thin layer. Cook the pancakes until golden brown on each side. This should take about 3 to 4 minutes.
8. Whisk together the vinegar, soy sauce, sesame oil and roasted sesame seeds (the dipping sauce).
9. Serve the pancakes with the dipping sauce.