Cherie Tu’s Kimchi Pancakes with Maple-Soy Dipping Sauce

For the pancake batter:

• 1 cup kimchi
• ½ small brown onion, thinly sliced
• 2 stalks green onion, thinly sliced
• 3/4 cup plain all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp salt 
• 3/4 cup cold soda or sparkling water
• Neutral oil, for frying

For the maple-soy dipping sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp pure Canadian maple syrup
• 1 tbsp sesame oil
• Toasted sesame seeds
• Green onion

For the kimchi pancakes:

1. Add the kimchi into a large bowl and use scissors to cut up into small pieces. Add in the onion, green onion, flour, cornstarch and salt. Mix well to coat.
2. Pour in the sparkling water and mix well to combine.
3. Heat a generous splash of oil in a pan over medium high heat then add in ½ of your batter. Use a spoon to spread into a thin even layer. Cook for 3-4 minutes until golden, flip and cook for another 2 minutes until other side is golden.

For the maple-soy dipping sauce:

1. Add all the ingredients into a bowl and mix well.

To assemble:

1. Serve with sauce while still hot and crispy!