Directions

1. 1

   In a small bowl, whisk together the all-purpose flour and potato starch until combined.

2. 2

   In another bowl, whisk together the kimchi juice, egg, and water until well blended.

3. 3

   Add the chopped kimchi, white parts of the scallions, and chopped pork belly to the kimchi juice mixture. Stir gently until all ingredients are evenly distributed.

4. 4

   Add the flour and potato starch mixture to the kimchi mixture and fold together until just combined. Do not overmix.

5. 5

   Heat a large frying pan over medium-high heat until hot. Add 2 teaspoons of vegetable oil and swirl to coat the bottom and sides evenly.

6. 6

   Pour half of the batter into the pan and use a spoon to spread it into a thin, even layer. Let it fry undisturbed over medium-high heat until the bottom begins to brown, about 2-3 minutes. Lift an edge gently with a spatula to check for browning.

7. 7

   Flip the kimchijeon carefully. If you prefer not to flip in the air, use two large spatulas or slide it onto a plate and invert it into a second oiled pan.

8. 8

   Press down gently on the pancake with the spatula to ensure good contact with the pan. Continue frying until the second side is golden brown, about 2 minutes.

9. 9

   Transfer the kimchijeon to a cutting board and slice into wedges like a pizza. Repeat steps 5 through 8 with the remaining half of the batter using another 2 teaspoons of oil. Garnish with the green parts of the scallions and serve immediately while hot.