Kimchijeon

Ingredients

Instructions

1. 1

   Chop the kimchi into bite-size pieces, thinly slice the spring onions, and set a small nonstick or well-seasoned frying pan over medium-high heat so it gets properly hot before the batter goes in. A hot pan helps the pancake crisp instead of steaming.

2. 2

   In a medium bowl, whisk together the plain flour, egg, cold water, kimchi juice, soy sauce, and sesame oil until just smooth. Fold in the chopped kimchi and sliced spring onion. The batter should be loose enough to spread but thick enough to hold the kimchi evenly; if it seems very stiff, add 1 teaspoon extra water.

3. 3

   In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and finely sliced spring onion for the dipping sauce. Set aside so the flavors meld while the pancake cooks.

4. 4

   Add the neutral oil to the hot pan and swirl to coat. Pour in the batter and spread it into a roughly 18-20 cm round. Cook for 3-4 minutes over medium-high heat until the underside is deep golden brown and crisp at the edges. Reduce the heat slightly if it darkens too fast before setting.

5. 5

   Flip the pancake carefully with a wide spatula and cook for 3-4 minutes more until the second side is golden, the center feels set, and some kimchi edges are lightly caramelized. For extra crispness, press gently with the spatula during the last minute.

6. 6

   Slide the kimchijeon onto a board, rest for 1 minute so the crust stays crisp, then cut into wedges and serve immediately with the dipping sauce.

Nutrition per serving

Notes

• •Use well-fermented kimchi for the best tangy, savory flavor; mild fresh kimchi makes a flatter-tasting pancake.
• •If your kimchi is very wet, squeeze it lightly before mixing so the batter does not become too loose.
• •A smaller pan makes it easier for beginners to flip the pancake cleanly.
• •This is best eaten immediately while the edges are still crisp.

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