Kimchi Pancake [I'm Loving it!]

T and I are big fans of kimchi. We love kimchi, almost all kind of kimchis but Chinese Cabbage kimchi is the most common one in My Kitchen. It can be prepared in many dishes such as kimchi soup, kimchi sushi, kimchi fried rice, buta kimchi (stir-fried kimchi with pork belly) and kimchi pancake.

I could not find any Korean chilli powder in Malaysia yet, do let me know where to get it if you saw it somewhere. Weeks ago I bought a pack of Malaysian brand chilli powder for testing, the result was good but a bit on the spicy side.

Ingredients (makes 9"):
1 cup Kimchi, chopped
2 stalks spring onion, chopped
100 g prawn or squid/seafood/bacon
½ cup all-purpose flour
1 large egg
Kimchi liquid
Water
Salt to taste
2 tbsp cooking oil

Methods:

1. Squeeze out liquid in the kimchi, reserve the liquid and chop kimchi if desired. Set aside.
2. In a large mixing bowl, bring together flour, egg, kimchi liquid, enough water to make batter and salt to taste. Mix until just blended, the batter should be thin but not runny.
3. Add in kimchi, spring onion and seafood. Stir to mix.
4. Heat one tablespoon of oil in a non-stick pan, pour in batter and swirl the pan a bit to spread it out.
5. Pan-fry on low-medium heat until it is browned lightly, flip over and add in another tablespoon of oil. Pan-fry until it is browned lightly/cooked.
6. Transfer to serving plate and serve warm with Korean chilli sauce (gochujang) or any sauce as desired.

Cook's Notes:

1. If adding bacon, arrange them in the pan before pouring in the batter.
2. Some chopping red chilli maybe added for extra "umph".
3. You may need a large plate for flipping over the pancake without breaking it.
4. My pancake is quite thick, you can make it thinner if desired.