Kimchi Jun are a Korean pancake-omelet dish. Traditionally kimchi is the fermented product used to flavor this dish, but try substituting sauerkraut, naturally fermented pickles, or whatever other tangy fermented ingredients you have hiding in the pantry. Recipe adapted from one by Elaine Louie for The New York Times.
FOR THE DIPPING SAUCE
¼ cup tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon minced scallion
1 teaspoon toasted sesame seeds
FOR THE PANCAKE
½ cup (2¼ ounces) flour
2 scallions, cut into 1½ -inch-long pieces
3 garlic powder, sliced thin
1½ tablespoons Korean red pepper powder or Aleppo pepper, or ½ tablespoon cayenne
1 teaspoon salt
1 cup kimchi, cut in 3-inch-long pieces if needed
2 tablespoons kimchi juice
6 tablespoons vegetable oil
¼ cup minced cilantro, for garnish
2 tablespoons toasted sesame seeds, for garnish
Make dipping sauce
In a small bowl, combine soy sauce, sesame oil, rice vinegar, scallion, sesame seeds, and 2 tablespoons water. Set aside.
Make Kimchi Jun
In a large bowl, whisk flour, potato starch, and egg until smooth. Stir in scallions, garlic, red pepper powder, salt, kimchi, and its juice. Mix well. Batter will be pale pink and fairly thick.
Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, scoop in ⅓ of the batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake up with a spatula, add 1 tablespoon oil to pan, and swirl it to distribute. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip 1 more time and fry for a final 1 to 2 minutes. The pancake will be dark gold.
Repeat with remaining batter and oil, making 3 pancakes. Cut each pancake into 6 wedges. Garnish with sesame seeds and cilantro. Serve warm with dipping sauce.