Korean Kimchi Jeon (Kimchi Pancakes)


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)


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.
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.
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.
4. Transfer to a serving plate and enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.
*Buchimgaru can be bought at your local Korean market, but it can be substituted with flour and some seasoning of salt and pepper.


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




Saturday, August 18, 2012 - 7:56am


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