Kimchijeon - Kimchi Pancakes

Cut the kimchi into smaller pieces. Finely chop the spring onion. Place both into a bowl and add the remaining ingredients along with 200 g of cold water. Whisk until there are no lumps of flour in the batter. Let the batter rest for 15 minutes.

Drizzle a non-stick pan with oil and heat it. Reduce the heat to medium and use a spoon to pour the batter onto the pan, forming pancakes. Use 2 tablespoons of batter per pancake. Fry slowly; once the bottom of the pancake is golden, flip it and fry until golden on the other side. Cook the remaining pancakes this way.

Serve sprinkled with microgreens and with a sauce made by mixing rice vinegar and soy sauce.