# What You'll Need:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced
02 - 1 cup kimchi, chopped and well drained
03 - 2 green onions, thinly sliced
→ Batter
04 - 1 cup all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 3/4 cup cold water
10 - 1 large egg
→ Sauce
11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon granulated sugar
15 - 1 teaspoon toasted sesame seeds
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon Korean red pepper flakes (gochugaru), optional
→ For Frying
18 - 3 tablespoons neutral vegetable oil, divided
# Directions:
01 - Trim and thinly slice the napa cabbage, chop and drain the kimchi to remove excess liquid, and thinly slice the green onions; set aside.
02 - In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and ground black pepper until evenly combined.
03 - Add the cold water and the large egg to the dry mixture and whisk gently until just combined; avoid overmixing to keep the pancakes tender.
04 - Fold the drained kimchi, sliced napa cabbage, and green onions into the batter until the vegetables are evenly distributed.
05 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Pour roughly one-quarter of the batter into the skillet and spread to form a 6-inch round. Cook until the underside is golden and crisp, about 2 to 3 minutes, then flip and cook the second side 2 to 3 minutes more. Add more oil as needed and repeat with the remaining batter.
06 - While the pancakes cook, combine soy sauce, rice vinegar, sesame oil, sugar, toasted sesame seeds, minced garlic, and gochugaru (if using) in a small bowl and stir to dissolve the sugar.
07 - Transfer cooked pancakes to a paper towel–lined plate to drain briefly, cut into wedges, and serve immediately with the dipping sauce on the side.
