Kimchi Scallion Pancakes: Korean Fusion

Make the Dough

1. In a large bowl, whisk together the flour and salt.
2. Gradually add the warm water, mixing with chopsticks or a fork until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
4. Place the dough back in the bowl, cover with a damp cloth, and let it rest for at least 20 minutes.

Prepare the Filling

1. While the dough is resting, finely chop the scallions and drained kimchi.
2. In a small bowl, combine the chopped scallions, kimchi, gochujang, and sesame oil. Mix well.

Assemble and Cook

1. Divide the dough into 4 equal portions. Roll each portion into a rough circle, about 6-7 inches in diameter.
2. Spread the kimchi filling evenly over the surface of each dough circle, leaving a small border.
3. Carefully roll up the dough like a jelly roll. Then, coil the roll into a spiral shape.
4. Flatten each spiral gently with your palm and then roll it out again into a flat pancake, about 6 inches wide.
5. Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat.
6. Carefully place the pancakes into the hot skillet and cook for about 3-4 minutes per side, until golden brown and crispy.
7. Repeat with the remaining pancakes, adding more oil as needed.

Prepare Dipping Sauce (Optional)

1. In a small bowl, whisk together soy sauce, rice vinegar, and sugar.
2. Stir in toasted sesame seeds just before serving.