For the pancakes:
4 thick slices bacon, cut into 1-inch wide pieces
1 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2/3 cup water
1 cup kimchi with kimchi juice, roughly chopped
For the salad:
1 tablespoon soy sauce
1 tablespoon Korean sweet plum sauce (Maesilcheong), apricot preserve or apple jelly
2 teaspoons fresh lemon juice
1 teaspoon sesame oil
1 teaspoon sesame seeds
About 2 cups of green sprouts
Heat a large, nonstick skillet over medium-high heat. Add bacon and cook.
Meanwhile, in a large mixing bowl, add flour and the next 7 ingredients and whisk to combine. Add water, and whisk until you don't see any lumps. Add kimchi and mix well.
When the bacon is golden brown and crispy, remove from skillet and add to batter.
Pour half of the bacon fat into a small ramekin and leave other half in skillet.
Heat skillet with bacon fat over medium-high heat. Add half of the pancake batter and spread out evenly. Cook for 4 minutes on one side, flip over and cook for 2 more minutes on the other side. Press pancake with a spatula for crispy edges. Repeat with remaining ingredients.
Cut into bite-size pieces and place on a serving plate.
Combine soy sauce, sweet plum sauce, lemon juice, sesame oil and seeds in a mixing bowl. Add green sprouts and toss, then place on top of pancakes. Enjoy!
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