Kimchi Jeon
Kimchi Jeon. Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon. It's also called kimchi buchimgae (김치부침개). Enjoy these deliciously crispy kimchi pancakes as a snack, appetizer, or a light meal!
Ingredients
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It’s 1/4 of th cup Kimchi w/ juice, diced
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You need .5 tsp of sugar
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You need of All purpose flour
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Prepare 2 of Green onions, cut into 1” pieces
Steps
- In a bowl, combine the kimchi, sugar, and green onions. Add flour into the bowl, 1 tbsp at a time while mixing. Batter should be sticky like, runny toothpaste? Lol. Add water if you don’t have enough kimchi juice. Set aside..
- Heat up a pan on medium heat with a glug of neutral oil..
- Take a chopstick and place it in the oil. If it starts to sizzle at the tip, pour your batter into the pan and flatten it out with a spatula or spoon, whatever you have..
- Fry on medium heat until pancake gets nice and crispy; about 5 mins per side..
- Cook to desired doneness and Enjoy! I like to dip this in my Dumpling Sauce. :).
Kimchi, spicy pickled vegetables seasoned with chili pepper and. Preheat the oven to warm, or the lowest temperature setting. Most kimchi jeon is a concoction of overly fermented kimchi, pancake flour (or regular all-purpose flour), maybe some onion and scallions, and maybe some egg (depending on the recipe!). With Baek Jong Won's recipe, we divert a bit from the standard but it's really good and a very popular recipe. Kimchi pancakes (aka kimchijeon) are as easy to make as their breakfast/serve-with-maple-syrup counterparts.
