KIMCHI JEON

These kimchi pancakes are delicious both as a snack and as an appetizer. Plus, they’ll be ready in a snap, and to boot, they’re a great way to use kimchi that has fermented a bit too long and has developed a strong, pungent taste.

Active time:
20 mins
Total time:
20 mins
Fermentation:
0 day
INGREDIENTS
DIRECTIONS

4 EGGS

 

4 CUPS (1 L) ALL-PURPOSE FLOUR

3 CUPS (750 ML) COLD WATER

 

3 CUPS (750 ML) BAECHU KIMCHI

1⁄2 CUP (125 ML) KIMCHI JUICE

 

 

2 TSP (10 ML) SALT
 

 

2 SCALLIONS, CHOPPED
 

 

4 TBS (60 ML) SOY SAUCE
 

 

2 TBS (30 ML) RICE VINEGAR
 

 

2 TBS (30 ML) SESAME OIL
 

 

1 TBS (15 ML) SUGAR
 

 

1 TBS (15 ML) SESAME SEEDS

 

1⁄4 TSP (1.25 ML) CHILI POWDER

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Whisk the eggs together in a small bowl. In a large bowl, combine the beaten eggs, flour, water, kimchi, kimchi juice, and salt.

Cook as you would pancakes, over medium heat in an oiled nonstick pan. Cook each pancake for 2 minutes on each side, until crisp.

In a small bowl, combine all of the other ingredients. Serve the pancakes whole or cut into pieces, with the sauce.

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