This recipe is a pescaterian version of the pancake. Most often, you will want to put some small pieces of pork meat (especially the natural version of bacon, not those strangely colored American bacon). Gimchee and pork pair really well!
I have been asked about vegetarian or gluten-free version of this pancake. Yes, by all means, please do try. I am not the one to stop anyone from experimenting with food since I cannot follow any recipe. Just to create these recipes, my husband had to follow me around while I was cooking, measuring before I randomly put things into a pot. All I can say is that pancake without flour is not going to taste the same. Also, there is a reason why Gimchee is made with a little bit of fish sauce…something to do with the fermentation process. There are vegan Gimchee recipes, but it’s just not quite the same.
Serves 6 to 8
Prep time: 20 to 25 minutes
Cook time: 1 hour
2 cups sliced Gimchi
1 3/4 cups unbleached flour
About 1/2 cup water
High-heat oil for cooking
Place the Gimchi in a large mixing bowl. Use kitchen shears to slice Gimchi into pieces no larger than 1-inch. Dice the onion into small pieces and add to the mixing bowl. Add flour and eggs, stirring with a mixing spoon until evenly mixed. Add water or Gimchi juice (for added tangy flavor!) until mixture is the proper consistency: it should be just thick enough to hold its shape.
Coat the bottom of a frying pan with oil and bring to medium heat. When hot, place a large spoonful (approximately 1/8 to 1/4 cup) of the mixture into the pan. Use the spoon to flatten it out into a pancake about 1/4-inch thick. Cook for 3 to 5 minutes per side, flipping with a spatula when needed. The final product should be mottled brown and slightly crispy on the outside.