There are some ingredient changes and a few changes in procedure as well – I provided more detail! 

• 2 cups Kimchi, coarsely chopped, plus 2 tbsp. from the container, the author suggests extra-ripe, if possible (see Note)
• 1/2 cup rice flour
• 1/2 cup AP flour
• 3 scallions (green parts only) cut into 1-inch pieces, plus more for garnish (I would cut them in 1/2-inch pieces or less)
• 1 tbsp. reduced sodium soy sauce
• 2 tsp. sesame oil
• 1/2 cup warm water (I did not use it all and added it gradually until I got the thickness I wanted)
• 1/4 cup neutral-tasting oil, she suggests avocado oil, plus more as needed (I used canola oil and did not use it all)
• toasted sesame seeds for garnish

Heat a non-stick dry skillet (no oil) add the sesame seeds. When you smell the seeds, turn down the heat, stir and watch carefully until they are a light brown.

Drain the Kimchi thoroughly in a fine sieve; I pressed on the Kimchi to get as much juice as possible. I ended up with 3 tbsp. – plenty for the recipe.

Mix together the first six ingredients in a large bowl and then gradually add the water until reaching the consistency of a thick batter.

Heat a 12-inch cast iron skillet over medium high heat. When hot, add 2 tbsp. of the neutral oil; swirl the pan to coat the bottom completely. Spread about 1/4 cup of the batter into a thin 3-4-inch round. Cook, until nicely browned for about 3-4 minutes. Carefully, flip the pancake and press down gently. Cook until browned for about 2-3 minutes. Add more oil if you need to.

Transfer the pancakes to a paper towel lined plate to drain. Once drained place on a rack over a sheet pan in a low oven to keep warm until you finish the rest of the pancakes. Repeat with the remaining batter. Serve warm sprinkled with sesame seeds and chopped scallions. I chose to serve these delicious pancakes as an appetizer with a soy dipping sauce. You could also serve as a side to your favorite Korean dishes.

Note: I used a 15 oz. jar of Madge’s Spicy-Vegan Kimchi which was pretty hot – you could see the red pepper flakes. The ingredients: Napa cabbage, Korean radish, Green onion, Asian chives, Korean red pepper, garlic, salt, Umami mix (mushroom and organic sea vegetables), sweet rice flour. I will use a milder product when making pancakes!

For the Kimchi Macaroni and Cheese I used a couple of cans of JayOne Napa Cabbage Kimchi. The ingredients are cabbage, radish, red pepper powder, sugar, salted anchovy and salted shrimp, garlic, leek and ginger. Even though this was a spicy product it went well with the cheese and pasta. It also had anchovy and shrimp in it!

Soy Dipping Sauce: I would leave out the sriracha, use my recipe, or make your own dipping sauce

• 1/2 cup reduced sodium soy sauce
• 2 tsp. rice vinegar
• 2 tsp. honey
• 1/2 tsp. sriracha (I found this added too much heat to go with the already spicy pancakes)
• 1/4 tsp. sesame oil

Whisk all of the ingredients together until the honey dissolves.

Judi’s Shoyu Sauce:

• 1/3 cup reduced sodium soy sauce
• pinch of sugar or a little honey
• 3/4 cup water 
• 2 tbsp. dry sherry
• 1/2-1 tsp. fresh ginger, minced

Combine all ingredients.

Recipe by cookingwithauntjuju.com