Part 3/5:
Cooking the Kimchi Pancake
Heat up a non-stick skillet and add around two tablespoons of vegetable oil. The oil is crucial for achieving that crispy outer texture, so be generous. Spread the kimchi mixture into the pan until it forms a large circle, aiming for a size of about 12 inches.
Let it cook for around two minutes, allowing it to develop a crispy bottom. To flip the pancake, use a large spatula, and gently lift it up in one swift motion—this is where the non-stick surface is a lifesaver!
After flipping, let the other side cook for a similar duration. If needed, add in an additional two tablespoons of oil around the edges to ensure it remains crispy.