Kimchi Jeon
Directions
- 1Dice up some green onions.
- 2Dice up some green onions.
- 3Dice up some green onions.
- 4Dice up a jalapeno.
- 5Dice up a jalapeno.
- 6Dice up a jalapeno.
- 7Toss the diced green onions and jalapeno into a bowl with some fresh kimchi.
- 8Toss the diced green onions and jalapeno into a bowl with some fresh kimchi.
- 9Toss the diced green onions and jalapeno into a bowl with some fresh kimchi.
- 10Add gochugaru, salt, flour, and water to the bowl.
- 11Add gochugaru, salt, flour, and water to the bowl.
- 12Add gochugaru, salt, flour, and water to the bowl.
- 13Drain canned tuna and add it to the bowl.
- 14Drain canned tuna and add it to the bowl.
- 15Drain canned tuna and add it to the bowl.
- 16Mix well until you have a batter-like consistency.
- 17Mix well until you have a batter-like consistency.
- 18Mix well until you have a batter-like consistency.
- 19Add the batter into a pan coated with spray oil.
- 20Add the batter into a pan coated with spray oil.
- 21Add the batter into a pan coated with spray oil.
- 22Cook it until it starts to slide on the pan and turns golden brown with a crisp.
- 23Cook it until it starts to slide on the pan and turns golden brown with a crisp.
- 24Cook it until it starts to slide on the pan and turns golden brown with a crisp.
- 25Top it off with green onions.
- 26Top it off with green onions.
- 27Top it off with green onions.
Ingredients
- 4 cups kimchi
- 4 cups kimchi
- 4 cups kimchi
- 1.5 cups flour
- 1.5 cups flour
- 1.5 cups flour
- 1.5 cups water
- 1.5 cups water
- 1.5 cups water
- 1 jalapeno
- 1 jalapeno
- 1 jalapeno
- Pinch salt
- Pinch salt
- Pinch salt
- 1 cup green onion
- 1 cup green onion
- 1 cup green onion
- 9 oz light canned tuna in water
- 9 oz light canned tuna in water
- 9 oz light canned tuna in water
- 1 tbsp Gochugaru (Korean chili powder)
- 1 tbsp Gochugaru (Korean chili powder)
- 1 tbsp Gochugaru (Korean chili powder)
Equipment
knifecutting boardbowlpanladlechopsticks
Tips
- The key to bringing out the flavor all depends on having fresh kimchi. You do not want a bitter kimchi Jeon. Trust me.
- I like to eat this recipe on its own and save any leftover batter for later to make again for the rest of the week.