Korean Kimchi Jeon (Kimchi Pancakes)

Ingredients

2 cups kimchi, finely chopped
2 cups buchimgaru (Korean pancake mix)
1 cup of water
1/4 onion, finely diced
dash salt and pepper
1/2 red and green chili pepper
vegetable or canola oil
1 egg (optional)

Preparation

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1. Finely chop up the 2 cups of kimchi reserving liquid for the batter. Cut the onions in the same manner, cutting into small cubes is preferable. Finely dice the chili peppers.
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2. Mix the kimchi, onion, half of the chili peppers, and water with the buchimgaru. Mix until thoroughly blended and a pancake-like consistency is achieved. Adding more water or buchimgaru might be necessary.
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3. Add a generous amount of oil on a non-stick pan or skillet and wait until it reaches medium-high heat. Ladle the batter to fry in either one large pancake or several smaller ones, about 5 minutes or until slightly golden brown. If wanting a more aesthetic look, you can add a few chili pepper pieces in the center and then cook underside.
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4. Transfer to a serving plate and enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.
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*Buchimgaru can be bought at your local Korean market, but it can be substituted with flour and some seasoning of salt and pepper.

 



About

I got to experiment making another anju (alcoholic side dish) called kimchi jeon (korean pancakes) recently when we had some friends drive all the way up from Oklahoma for a quick trip to Chicago and decided to swing by Madison ......full story at http://www.oliviajasonkim.com

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Added:

August 18, 2012

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