Directions

1. Slice the papaya chunks thinly with a mandolin. Add papaya, kimchi and reserved juice, rice flour, salt, pineapple juice and gochujang in a large metal mixing bowl. Mix well with a spoon or gloved hands.
   
2. Heat a medium non-stick saute pan over medium to high heat and add 2 tablespoons of vegetable oil.
   
3. Add the pancake mixture either in one large batch or split into desired sized pancakes and spread evenly with the back of a spoon to a thin round shape. Cook for 90 seconds and flip to reveal golden brown underside. Cook and crisp other side for an additional 90 seconds.
4. Meanwhile, mix in a small bowl the crème fraiche, chives and peach puree.
   
5. Turn the pancake over once more to ensure crisp texture on both sides before removing from pan and serving with a dollop of the crème fraiche mixture.
6. Enjoy either hot immediately or cooled and cut into bite sized pieces.