I used this recipe from NYT that @zippo1 linked, it uses half flour and half potato starch. I added a little beaten egg because I had some egg leftover from lunch.
https://cooking.nytimes.com/recipes/1021158-kimchijeon-kimchi-pancake
excerpt:
At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim’s golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon’s unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can fi…
At Pyeong Chang Tofu House in Oakland, Calif., Young S Kim’s golden kimchijeon are a revelation Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp
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