Chipotle Kimchi Joen

Crispy on the outside, tender in the middle. This savoury pancake gets an extra layer of depth from a spoonful of KUME — smoky with Chipotle or bright with Classic.

INGREDIENTS (Serves 2-3):

• 1 cup chopped kimchi (well drained, lightly squeezed)
• ½ small onion or 2 green onions, thinly sliced
• ¾ cup pancake flour or all-purpose flour
• ½–⅔ cup cold water (adjust as needed)
• 1–2 Tbsp KUME Chipotle or Classic Sauce
• 2–3 Tbsp neutral oil for cooking

DIRECTIONS

1. Mix the batter: In a bowl, combine kimchi, onions or green onions, flour, water, and KUME sauce. Stir until you have a thick, spoonable batter. It should spread easily but not be watery.
2. Heat the pan: Add oil to a skillet over medium heat until it shimmers.
3. Spread and sizzle: Pour the batter into the pan and spread it into a thin, even round. Let it cook undisturbed until the bottom is golden and crisp.
4. Flip and finish: Flip carefully and cook the other side until deeply browned and crispy. Slice and serve hot. Add an extra drizzle of KUME if you want more heat or depth.