Summary

Ingredients

• 200 ml sparkling mineral water
• 70 g rice flour
• 30 grams flour
• 4 tablespoon kimchi
• 1 tablespoon soy flour
• 1 teaspoon salt
• 0.5 teaspoon ½ sugar
• 3 spring onions, sliced
• Vegetable oil for frying

For the dip:

• 4 tablespoon rice wine vinegar
• 2 tablespoon soy sauce
• 1 tablespoon sesame seeds
• 1 tablespoon agave syrup
• 1 tablespoon chilli flakes (gochugaru)

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Instructions

1. Mix the dry ingredients for the pancakes. Then mix in the wet ingredients. The dough should be viscous. If it`s too thin, add a little more flour.
2. Add enough vegetable oil to the pan to completely cover the bottom. When the oil is hot, add the batter to the pan and bake the pancakes for 3 minutes on each side.
3. Drain on kitchen paper and cut into small pieces. Mix the ingredients for the dip together. Serve the pancakes with the dip.