Ingredients

• 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

Instructions

1. 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.
2. 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.