Kimchi Pancake (Kimchijeon)
Serve with dipping sauce
More kimchi juice added into the batter will give more vibrant color on the pancake.
Ingredients
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1/2 cup Flour
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1/2 cup Potato starch
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1/4 teaspoon Salt
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1/2 cup Cabbage kimchi
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1/2 cup Kimchi juice
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3 tablespoons Water
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1 ScallionChopped
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2 tablespoons Vegetable oil
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Dipping sauce
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1 tablespoon Soy sauce
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1 tablespoon Water
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1 teaspoon Rice vinegar
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1 teaspoon Sugar
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1/2 teaspoon Sesame oil
Directions
Despite Kimchi Pancake is an easy-to-cook snack yet it’s a delicious appetizer. Kimchi as the main ingredients for this pancake also taste good when other additional ingredients are added, from the meat follow your preferences to other vegetables.
Mix the flour, potato starch and salt in a large bowl until well combined.
Add the kimchi, kimchi juice, water and scallion. Stir well the mixture using a fork.
Heat the pan over medium high heat and add 2 tablespoons vegetable oil.
Once the oil is heated enough, add the batter to the pan and spread into an even layer.
Fry until turned brown on one side, and flip to fry the other side until turned brown also.
To make the dipping sauce, simply combine all the dipping sauce ingredients into a bowl and stir well.
Serve the freshly cooked kimchi pancake with the dipping sauce. Top the pancake with slices of green chili pepper, if desired.
Ingredients
| 1/2 cup Flour | |
| 1/2 cup Potato starch | |
| 1/4 teaspoon Salt | |
| 1/2 cup Cabbage kimchi | |
| 1/2 cup Kimchi juice | |
| 3 tablespoons Water | |
| 1 Scallion | |
| 2 tablespoons Vegetable oil | |
Dipping sauce |
|
| 1 tablespoon Soy sauce | |
| 1 tablespoon Water | |
| 1 teaspoon Rice vinegar | |
| 1 teaspoon Sugar | |
| 1/2 teaspoon Sesame oil | |
