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
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
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.
