Name: Kimchi pancakes
Ingredients: ½ cup potato starch; ½ cup all-purpose flour; 1 tsp garlic powder; ½ tsp baking powder; Pinch of sea salt; 1 heaping cup kimchi (about 10 ounces), plus ¼ cup kimchi juice; 2 scallions, chopped; 2 tbsp gochujang; 1 tbsp granulated sugar; 1 tsp fish sauce; 3 tbsp neutral oil, such as canola; ¼ cup citrus ponzu sauce; 1 tablespoon toasted white sesame seeds; 1 scallion, thinly sliced

Recipe

In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
Dice kimchi into ½-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and ½ cup water. Add kimchi mixture to flour mixture, and stir to combine.
Set a cast-iron pan over medium heat. When it’s hot, add 1 ½ tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with chopped scallions and/or dipping sauce.