Kimchi pancakes
Mill City Cooks

Kimchi Pancakes with Fish

By: Jill Holter

Ingredients

Method

In a bowl, combine flour, eggs and water. Whisk well. Stir in kimchi, salmon, salt and half of the scallions. Heat oil in a large skillet and drop 2 tablespoons batter to form pancakes. Brown on one side, flip and flatten slightly, browning the second side. Remove to a paper towel lined plate and continue with remaining pancakes

In a small bowl, combine mayonnaise, kimchi liquid and remaining scallions. Set aside. On a platter or large shallow bowl, toss arugula with oil, vinegar and dill. Place pancakes on top and drizzle with kimchi mayonnaise.

Kimchi Pancakes sample