Ingredients (serves 2 persons)

Pancake dough:

100 g wheat flour or glutenfree flour of your choice

80 ml water

1 small red onion, shallots, spring onions or regular onions are also fine

6 tbsp. PANJANS Kimchi

30-50 g fresh or frozen leaf spinach

½ tsp. salt

½ TL sugar

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Dipping sauce:

1 tbsp. light soysauce

1 tsp. light rice vinegar; if not at hand, you can also use apple vinegar or any other standard vinegar, als long as you don't use balsamico

1/2 tsp. roasted sesame oil

1 pinch of sugar

1 tbsp. water or broth of your choice

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Neutral oil for frying e.g. sunflower oil or rapeseed oil

Preparations

1. In a big bowl, whisk salt and sugar into the water until fully desolved.
   
   
2. Using a fine colander, add flour bit by bit into the water, whisking constantly with a whisk so you won't have any lumps in your dough. In the end your dough should have a rather thin consistancy, being only slightly thick.  
   
   
3. Squeeze the juice out of PANJANS kimchi with your hands, whisking it to the dough. This way the dough gets a nice orange colour. This step is essential for the typical kimchi pancake flavour! (Don't forget to wash your hands afterwards!)
   
   
4. Cut PANJANS Kimchi, onion and leaf spinach finely and add to the dough, whisking everything together.  
   
   
5. Mix the dip separately in a bowl.

Cooking

1. Heat up a generous sip neutral oil in a flat non-stick pan. 
   
   
2. Before adding the dough whisk it again, because the water quickly separates from the dough.
   
   
3. Add a full ladle dough to the preheated pan and spread it as evenly as possible on the whole surface of the pan using a spatula. When holes arise use your spatula to fill them with excess dough)
   
   
4. After a minute start pressing on the sides of the dough to get the pancake into shape. Also, cautiously try to get under with pancake with your spatula, so it won't stick to the pan and burn. This is essential for flipping the pancake so it won't tear apart during the process. When you shake the pan and the pancake moves freely in it you know you did well.
   
   
5. Fry each side for 2-3 minutes, until the pancake is crispy and has gotten some nice colour.
   
   
6. Take out the pancake and cut it into wedges. Serve on a plate with the dip and fresh PANJANS Kimchi.

頂きます Itadakimasu! (japanese for 'Enjoy your meal!')

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PS: To master the frying and flipping process it really takes some tries. Don't get mad if your first pancakes will tear apart, this is totally normal for beginners and wasn't any different for us ;) You don't have to throw them away, just make yourself some 'shredded' pancake, an Austrian classic btw. :) Tear the dough into small bits and fry until crispy. Serve the same way as you would have done with a regular kimchi pancake.