Kimchijeon - Kimchi Pancakes

Cut the kimchi into smaller pieces. Finely chop the green onion. Place both ingredients in a bowl and add the rest of the pancake ingredients (flour, eggs, sugar, kimchi juice) along with 200 ml of cold water. Mix well with a whisk until the batter is smooth and free of flour lumps. Let the batter rest for 15 minutes.

Drizzle a little oil into a non-stick pan and heat it. Reduce the heat to medium and, using a spoon, place the batter in the pan, forming small pancakes (lívance). For one pancake, use approximately 2 tablespoons of batter. Fry slowly; when the bottom is golden, flip the pancake and fry it until golden on the other side. Repeat the process for the remaining batter.

Serve the pancakes sprinkled with pea microgreens and alongside the sauce made by mixing rice vinegar with soy sauce.