Makes 2 large or 4 small pancakes

INGREDIENTS

1 cup chopped kimchi (with a little kimchi juice)
½ cup whole wheat flour
2 Tbsp rice flour
¼ cup water
¼ cup finely chopped dried cranberries
1 egg
1 spring onion, chopped
1 Tbsp olive oil

METHOD

In a bowl, mix flour, rice flour, and water to form a smooth batter. Stir in kimchi, cranberries, green onion, and egg (if using). Heat oil in a pan over medium heat. Spoon in the batter, flatten slightly, and cook 3–4 minutes per side until golden brown and crisp. Serve hot with a dipping sauce of soy sauce, vinegar, and chili flakes.