The topping is amazing, I would absolutely use it again. The filling isn't great because like so many other reviewers said, it's very runny. I doubled the amount of flour (so a total of 4 TB flour) and I added 2 TB of cornstarch to guarantee a thick syrupy filling. That didn't happen ... After a few pieces were cut, the liquid started leaking out so there was a layer of apple-cinnamon liquid on the bottom of the pan. It didn't affect the taste too much, but it wasn't pretty to look at. I would use the same topping for a different filling recipe next time.

Reviewed On: Dec. 4, 2011

I usually don't have much luck with pie crusts, but I needed two for Thanksgiving, so I gave this recipe my best shot. I made a double recipe, and before starting I had the shortening in the freezer all day. Without a pastry cutter or food processor, I cut up the shortening in the flour using a pizza cutter. I put ice water in by the tablespoon, adding about 2/3 cup in total, and tossing the mixture with a fork after each addition. I put the dough in the freezer for about 30 minutes before I rolled it out.

Reviewed On: Nov. 23, 2011

My pancakes didn't really turn out like those pictured, so I'm not sure if I made a mistake or if the recipe just isn't all that great. Thank goodness kimchi is so flavorful, otherwise I'm not sure there'd be too much to these pancakes. I added a few teaspoons of white rice flour since it helps things crisp up nicely, but it didn't seem to add much crispiness. We really liked the dipping sauce, but maybe we'll give another kimchi pancake recipe a try next time.

Reviewed On: Oct. 6, 2011