These Korean-style pancakes are served spicy, not sweet. They’re great for getting rid of overly-fermented kimchi!
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.
Per Serving: 199 calories; protein 7.4g; carbohydrates 26.5g; fat 7.1g; cholesterol 93mg; sodium 549.5mg.