Have some kimchi that's gone just a tad sour? Don't throw it away! In colder weather I would make some delicious kimchi jigae (stew). But since in the summer I like to eat cooler dishes (than a boiling stew), I make kimchi pancakes. They are simply to make, and surprisingly delicious. But let's be honest, what Korean food isn't delicious?
Step 1: cute kimchi into bite sized pieces, slice green onion, then mix everything together in a bowl. Add more flour or liquid until you have something inbetween a batter and a dough. (yeah, that easy)
Step 2: Start cooking the pancakes!
Heat about 1/2 Tbs of oil (you'll use this much for each pancake) over medium high-high heat in a skillet. This will make 1-3 pancakes depending on how large you want them to be! I decided to go with three. After heating the oil, drop the batter into the pan, spreading it out with a spoon.
Step 3: After about 2 and a half minutes of cooking, you should be able to see the edges are all cooked. Check that the bottom is nice and toasty brown, then flip! Cook for another 1-2 minutes.
I always serve these pancakes with my all-purpose dipping sauce (meaning I use if for pancakes, eggrolls, and mandu). 1 part soy sauce, 1 part vinegar, 1 part water, a couple of tablespoons of sesame seeds. As always, taste the sauce and adjust to your liking! (a fun addition is a half tablespoon of gochugaru to give it some spice!)