When matzo meets kimchi pancakes: a love story.
1 sheet matzo, crushed into very fine pieces
3 tablespoons kimchi juice
3 scallions, thinly sliced
1 cup chopped drained kimchi
3 tablespoons finely chopped onion
3 tablespoons potato starch
1 teaspoon kosher salt
1 teaspoon sugar
2 tablespoons vegetable oil, divided
Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.
Recipe by Lily Freedman
Photograph by Alex Lau