Korean Soybean-Pulp Pancakes with Kimchi and Pork (4 Servings)

Prepare 300 g soybean pulp. Rinse and squeeze 100 g ripe kimchi and chop it finely. Chop four perilla leaves and 40 g green onion; mince optional chili.

Handle 100 g raw ground pork separately; crack two eggs into a bowl. Wash hands and utensils after contact with raw pork.

Combine pulp, pork, kimchi, leaves, green onion, eggs, 1 cup pancake mix and 1/4 tsp salt. Add up to 1/2 cup water gradually until the batter holds a small spoonful; use less water if the pulp is moist.

Heat 1 tbsp oil in a skillet over medium-low heat. Spoon the batter into separate small pancakes about 1 cm thick.

Turn when the underside is deep golden and edges hold together. Use the remaining oil in batches and cook both sides; measure at least 71°C (160°F) at the center of the thickest pancake, and cook longer if needed.

Serve only when fully cooked. Never taste raw batter containing pork. Refrigerate leftovers promptly and reheat to 74°C (165°F).