Kimchijeon (Kimchi Pancake)
Serves 1
Directions
- 1Chop green onions and chili peppers into small pieces.
- 2In a mixing bowl, add 2 cups of kimchi and cut it with scissors.
- 3Add green onions, chili peppers, sugar, kimchi juice and chili pepper flakes.
- 4Give it a good mix.
- 5Add Korean pancake mix into the mixing bowl.
- 6Add water and mix it around.
- 7Add cooking oil into a non-stick pan and place it over medium heat.
- 8Take 2 or 3 ladles of the pancake batter and spread it out.
- 9Once you see the edges starts cooking, gently shake your pan.
- 10When the bottom turns golden brown, flip it over.
- 11Transfer it to a serving plate and let's call our taste tester.
Ingredients
- 2 Cups Kimchi
- 350 grams Kimchi
- 2 Cups Korean Pancake Mix
- 320 grams Korean Pancake Mix
- Green Onions
- Chili Pepper
- 1 Teaspoon Sugar
- 3 Tablespoons Kimchi Juice
- 2 Tablespoons Korean Chili Pepper Flakes
- 1 Teaspoon Dashida
- 1 Cup Cold Water
- 2 Cups All-Purpose Flour
- 320 grams All-Purpose Flour
- 200 grams Ground Pork
- 1 Tablespoon Dashida
- 2 Cups Cold Water
- 2 Tablespoons Cooking Oil
Equipment
KnifeCutting BoardMixing BowlScissorsSpatulaNon-stick PanServing Plate
Tips
- Use well fermented kimchi
- If the kimchi is not sour enough, add one teaspoon of vinegar into the kimchi pancake batter.
- Korean pancakes are all about crispiness.
- Shake your pan so that the oil from the outside can go into the center.
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