This pancake is not sweet in any way and is actually great with pretty much any combo of ingredients you'd want to try. The base of this dish is in the translation of the name: Pa (green onions) jeon (flour type batter). Mine are thicker and fluffy (because of the club soda) with a crispy edge. I usually add tons of garlic and other pungent ingredients to my food, but the sour kimchi takes care of all of that for this dish.

Kimchi Pajeon 김치파전 Savory Pancake

Ingredients
About 6 servings

2 cups flour
2 cups club soda
2 eggs
5 green onions
1 cup sour kimchi
1 teaspoon salt
About 4 Tablespoons vegetable oil

Dipping Sauce
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
½ teaspoon gochugaru
½ teaspoon sesame seeds

Steps

1. Stir the soy sauce, rice vinegar, gochugaru, and sesame seeds together for the dipping sauce. Set aside.

2. Cut the roots off of the greens onions, then cut into ½ inch pieces. Roughly chop the kimchi into small, bite-sized pieces.

3. Put the flour, salt, and eggs into a bowl. Slowly add the club soda, then slowly whisk until the batter is smooth with no flour clumps. Fold the green onions and kimchi, evenly incorporating into the batter.

4. On a medium-high pan, add about a tablespoon or more of vegetable oil. When the oil is heated and simmering, pour about a ¼ cup of the mixed batter onto the pan, fitting as many as you can without the pancakes touching. When there are a few bubbles in the middle of the pajeon and the edges are firming up, flip the pancake carefully with a spatula and fork, without splashing hot oil. Cook each side for about 5 minutes, only flipping once.

5. Place the finished pancakes on a cooling rack and repeat until the batter is gone. Blot any unwanted oil and serve hot with the dipping sauce.