Kimchi Jun (Kimchi Pancake) and Dipping Sauce

1 cup kimchi, drained and chopped

½ cup reserved juice from kimchi

1 cup all-purpose flour

2 eggs

1 green onion, chopped

1 tablespoon vegetable oil

salt to taste

1 tablespoon rice vinegar

1 tablespoon soy sauce

½ teaspoon sesame oil

½ teaspoon Korean chili pepper flakes

½ teaspoon toasted sesame seeds

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.