Ingredients
6 slices bacon, halved crosswise (8 ounces)
2 large eggs, beaten
1 cup kimchi, drained well and finely chopped, plus 1/4 cup juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed light-brown sugar
2 teaspoons toasted sesame oil
3/4 cup sliced scallions, light-green parts only (from 1 bunch)
1 cup unbleached all-purpose flour
2 tablespoons vegetable oil
Sliced baby bok choy and cucumbers, for serving
Preparation
In a large nonstick skillet over medium heat, cook bacon, flipping once, until just beginning to crisp, 5 to 7 minutes. Transfer to a plate. Whisk together eggs, 1/3 cup water, 2 tablespoons kimchi juice, 1 tablespoon soy sauce, brown sugar, and 1 teaspoon sesame oil; stir in kimchi, scallions, and flour just to combine.
Remove bacon fat from skillet. Add oil; heat over medium. Working in two batches, pour about 1/2 cup batter into skillet for each pancake; top each with 3 pieces of bacon. Cook until just set around edges and undersides are golden, 2 to 3 minutes. Flip and cook 1 to 2 minutes more.
Transfer to a rimmed baking sheet lined with a wire rack. Stir together remaining 1 tablespoon soy sauce, 2 tablespoons kimchi juice, and 1 teaspoon sesame oil. Serve pancakes with bok choy and cucumbers, drizzled with soy mixture.
