Crispy on the outside, soft inside, these pancakes highlight ByMama’s kimchi as the star for a shareable appetizer or side dish.

Ingredients (serves 4 as appetizer):
•  1 cup ByMama’s kimchi, chopped
•  ½ cup kimchi juice
•  1 cup all-purpose flour (or half rice flour for crispier)
•  1 egg
•  2 scallions, sliced
•  Optional add-ins: shredded carrots, zucchini, or shrimp
•  Oil for frying
•  Dipping sauce: soy sauce + sesame oil + chili flakes

Instructions:
1.  Mix flour, egg, kimchi + juice, and scallions into a thick batter.
2.  Heat oil in a pan over medium heat.
3.  Spoon batter to form 4–6 inch pancakes; cook 3–4 minutes per side until golden and crispy.
4.  Drain on paper towels and serve with dipping sauce.

Tips: Vegan version: replace egg with 2 tbsp cornstarch slurry.