KIMCHIJEON 🌱 (Korean kimchi pancake)

Serves 1
instagram.com

Directions

  1. 1Slice the spring onions.
  2. 2Mix all the dry pancake ingredients together in a bowl.
  3. 3Gradually add the water while stirring until you have a smooth batter.
  4. 4Add the kimchi juice, kimchi, and the whites of the spring onion to the batter and mix well.
  5. 5Pour the mixture into an oiled pan and cook until crisp on both sides.
  6. 6Mix all the dipping sauce ingredients together.
  7. 7Cut the cooked pancake into rectangular pieces.
  8. 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.
KIMCHIJEON 🌱 (Korean kimchi pancake) | Clip Recipe