This simple recipe delivers a satisfying and flavorful meal, perfect for a quick weeknight dinner. Imagine a vibrant dish where the subtle sweetness of cabbage and carrots meets the tangy, complex taste of kimchi. Bound together with eggs and nutty flour, these ingredients transform into a hearty pancake that cooks up in minutes.

Preparing this dish is a breeze – simply combine the grated vegetables, kimchi, eggs, and flour in a single bowl. Then, pan-fry the mixture until golden brown and cooked through, flipping halfway for even cooking. Alternatively, you can bake it in a skillet for a frittata-style presentation.

The result is a versatile pancake that can be enjoyed hot, straight from the pan, or chilled as a delicious leftover. The star of this recipe is undoubtedly the kimchi, a Korean staple known for its fermented, slightly spicy flavor. It adds a delightful zing and depth to the pancake, complementing the mildness of the cabbage and carrots.

Feel free to adjust the amount of kimchi to your preference, depending on how bold you like the flavors. Scallions lend a fresh, oniony note, while the flour acts as a binder, creating a cohesive texture that holds everything together. Once cooked, the pancake offers a delightful combination of textures.

The exterior becomes slightly crispy and golden, while the interior remains soft and tender. You can enhance the flavor even further with a variety of toppings. A drizzle of creamy mayonnaise adds richness, while a sprinkle of nori seaweed provides a savory, umami element.

Fresh scallion tips offer a burst of freshness, and sesame seeds contribute a nutty crunch. For a unique twist, consider adding bonito flakes, which bring a delicate, smoky flavor. Serve this flavorful pancake with a simple side salad for a complete and balanced meal.

The salad's crispness and lightness will complement the richness of the pancake, creating a harmonious dining experience. Leftover pancake can be stored in the fridge for days. Reheat in a dry frying pan or enjoy cold.