No matter what time of year it is, seasonal vegetables will work for these utilitarian Korean pancakes. Zucchini and corn in the summer and carrots, potatoes and cabbage in the winter, any day is a good day for these simple yet sensational pancakes. The dipping sauce is the bomb, so be generous and invite your favorite people over for this Korean treat.
In a medium bowl, place all of the shredded, grated or thinly sliced vegetables.
In a large bowl, whisk together the flour, potato starch, salt and baking powder.
In a glass measuring cup, add the water, egg and kimchi.
Whisk wet kimchi mixture into the flour mixture and blend until smooth.
Fold in the vegetables and two-thirds of the scallions, saving the rest for garnish.
Place a large nonstick skillet over medium-high heat and add two tablespoons oil. Once the oil is hot, add 1/4 cup of the pancake batter to the skillet and continue adding so they don't touch. I was able to fit three pancakes at a time.
Flatten them a bit and let them fry until dark and golden on the bottom, 3-5 minutes. Flip and continue to fry on the other side until golden and delicious, another 3 or more minutes.
Transfer to a paper towel-lined plate and sprinkle with a little more coarse salt, such as Maldon.
Place pancakes on a serving platter or individual plates, sprinkle with sliced green onions and serve with dipping sauce.
Reserve any leftover batter in the refrigerator for up to 2 days.
In a small bowl, stir together the tamari, rice wine vinegar, sesame oil and ginger and/or garlic. Allow to meld for a few minutes while the pancakes get crisp and golden.
Spoon dipping sauce generously over pancakes and enjoy.