Kimchi Jeon
Directions
- 1Finely slice your green onions.
- 2Dice the jalapeños.
- 3Open the kimchi packaging.
- 4Add green onions, jalapenos, and cut kimchi to a large bowl.
- 5Add water to the bowl.
- 6Add Gochugaru to the bowl.
- 7Add flour to the bowl.
- 8Open a can of tuna and add it to the bowl.
- 9Mix well to create a batter-like consistency.
- 10In a pan on medium heat coated with spray oil, add your batter and spread it thin to create a thin pancake.
- 11Let it crisp and brown until the bottom starts to crisp and brown and the pancake moves freely when you shake the pan.
- 12Flip using a paper plate to cook the other side until crispy brown on both sides.
- 13Cut the kimchi jeon into pieces.
Ingredients
- 4 cups kimchi
- 1.5 cups flour
- 1.5 cups water
- 1 jalapeno, diced
- 1 pinch salt
- 1 cup green onion
- 10 oz light canned tuna in water
- 1 tbsp Gochugaru
- 1 second spray spray oil
Equipment
knifecutting boardlarge bowlpanspoonpaper plate
Tips
- To achieve a truly delicious kimchi jeon, make sure the kimchi is something that's slightly sweet and tangy with a crunch.
- For macro-friendly preparation, use canned tuna and a touch of spray oil to minimize unnecessary calories while retaining the iconic flavor.
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