Preparation

Kimchi pancakes are a Korean classic, but most recipes only use the kimchi itself. We're taking it further by incorporating the funky, probiotic-rich brine directly into the batter. The result is a pancake that's aggressively tangy, with a crispy exterior and a tender, flavor-packed interior.

The gochujang aioli, made with fermented chili paste, adds yet another layer of funky complexity. This is fermentation on fermentation, and it's glorious.

Preparation

1. Make the aioli first: Whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and grated garlic in a small bowl. Taste and adjust heat if needed. Refrigerate while you make the pancakes.
2. In a large mixing bowl, combine the all-purpose flour, rice flour, baking powder, and a pinch of salt (go easy—the kimchi and brine are already salty).
3. Add the chopped kimchi, kimchi brine, beaten egg, and cold water. Stir until just combined—the batter should be thick but pourable, similar to American pancake batter. Fold in the scallions.
4. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add about 2 tablespoons of vegetable oil.
5. Pour about 1/3 cup of batter per pancake into the hot pan, spreading it slightly into a round. Cook for 3-4 minutes until the bottom is deeply golden and crispy. Flip and cook another 3 minutes.
6. Transfer to a paper towel-lined plate and repeat with remaining batter, adding more oil as needed.
7. Serve the pancakes hot, cut into wedges, with the gochujang aioli on the side for dipping. The contrast between the crispy, tangy pancakes and the creamy, spicy aioli is addictive.

Pro tip: Use kimchi that's been fermenting for at least 3-4 weeks—the funkier, the better. Fresh kimchi won't give you the same depth of flavor.