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.
- 1⁄4 lb. ground pork
- 2 cups chopped Cabbage Kimchi
- 1 cup flour
- 1⁄2 cup rice flour
- 6 scallions, finely chopped
- 1 egg, lightly beaten
- 10 1⁄2 tbsp. canola oil
- Kosher salt, to taste
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.
Working in 7 batches, heat 1 1⁄2 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.