KIMCHIJEON 🌱 (Korean kimchi pancake)
Serves 1
Directions
- 1Slice the spring onions.
- 2Mix all the dry pancake ingredients together in a bowl.
- 3Gradually add the water while stirring until you have a smooth batter.
- 4Add the kimchi juice, kimchi, and the whites of the spring onion to the batter and mix well.
- 5Pour the mixture into an oiled pan and cook until crisp on both sides.
- 6Mix all the dipping sauce ingredients together.
- 7Cut the cooked pancake into rectangular pieces.
- 8Serve the pancake with the dipping sauce and top with the remaining spring onion.
Ingredients
- 200 g kimchi, chopped
- 2 tbsp kimchi liquid
- 2 spring onion, sliced
- 50 g plain flour
- 4 tbsp cornflour
- 0.25 tsp sugar
- pinch msg
- 120 ml water
- vegetable oil
- 1 tbsp tamari (or soy sauce)
- 0.5 tbsp rice vinegar
- 0.5 tbsp agave
- 0.5 tsp sesame oil
- pinch chilli flakes
- pinch finely chopped spring onion
Equipment
Chopping boardKnifeBowlMeasuring spoonsWhiskPanSpatulaPlateChopsticks
Tips
- This might be my favorite variety of pancake.
- MSG is optional but delicious.
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