These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.
¼ lb. ground pork 2 cups chopped Cabbage Kimchi 1 cup flour ½ cup rice flour 6 scallions, finely chopped 1 egg, lightly beaten 10 ½ tbsp. canola oil Kosher salt, to taste
1. Combine ground pork, kimchi, flour, rice flour, scallions, egg, and 1 cup ice-cold water in a bowl; whisk to combine. Set aside to let rest for 10 minutes.
2. Working in 7 batches, heat 1 ½ tbsp. oil in a 12" nonstick skillet over medium-high heat; scoop four 2-tbsp. portions batter into skillet; flatten each portion with the back of a spoon. Cook until edges crisp, about 2 minutes. Flip pancakes; cook until set, about 2 minutes. Transfer pancakes to paper towels and wipe out skillet after each batch. Serve sprinkled with salt.