Kimchi Pancakes

• 150g kimchi, roughly chopped
• 2 spring onions, thinly sliced
• 1/4 medium onion, thinly sliced
• 80g squid cut into small strips, or prawns (optional)
• 150g plain flour
• 40g cornflour/potato starch
• 3 tablespoons kimchi liquid
• 1-2 teaspoons gochugaru, optional
• 1 egg, lightly beaten
• 230 ml water, or more if necessary

Dipping Sauce

• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• ½ teaspoons sesame seeds, optional
• ¼ tsp gochugaru, optional

In a large bowl, whisk together the flour, cornstarch/potato starch, kimchi liquid, gochugaru, egg, and add water a little bit at a time. Should be a runny pancake-batter consistency. Add a little more water if the batter is too thick. Stir in the kimchi, spring onions, and onion. If using large squid, slice into thin strips and set aside.

In a separate small bowl, mix together the dipping sauce and set aside.

Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread into a thin round pancake. Cook until the edges turn light golden brown, about 4-5 minutes. If adding seafood, layer over the top of the pancake. Flip pancake over, adding more oil around the sides of the pan. Press the pancake down with a spatula. Cook until golden brown and crispy around 5 minutes, then flip and cook the other side for another 2-3 minutes. Serve immediately.