Kimchijeon (Kimchi Pancakes)
These savory Korean kimchi pancakes are crispy on the outside and tender on the inside, packed with fermented kimchi flavor. They make a perfect appetizer or a light snack, offering a delightful balance of spicy, sour, and umami notes. Easy to prepare and incredibly satisfying.
En original opskrift af Forkin
- Tid i alt
- 35 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
Allergenoplysninger: kan indeholde fisk, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1,5 kopkimchi, chopped
- 0,25 kopkimchi juice
- 1 kopall-purpose flour
- 2 spsk.cornstarch
- 0,5 kopwater
- 2 stk.green onion, sliced
- 4 spsk.vegetable oil
dipping sauce
- 2 spsk.soy sauce
- 1 spsk.rice vinegar
- 1 tsk.sesame oil
- 0,5 tsk.sesame seed, toasted(valgfrit)
Udstyr
large bowl · spatula · cutting board · knife · whisk · small bowl · non-stick skillet
Fremgangsmåde
Trin for trin
- 1
In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, cornstarch, and water.
Ca. 2 min.
Kokkens note: Ensure the kimchi is well-drained before chopping to prevent a soggy batter.
- 2
Mix all ingredients thoroughly until a smooth, thick batter forms. Stir in the sliced green onion.
Ca. 2 min.
Kokkens note: Do not overmix; a few lumps are fine.
- 3
Prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl. Set aside.
Ca. 1 min.
- 4
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add vegetable oil to coat the bottom of the pan.
Ca. 2 min.
Kokkens note: Use enough oil to ensure a crispy pancake.
- 5
Pour about a quarter of the batter into the hot pan, spreading it evenly with the back of a spoon to form a round pancake about 1/2 inch thick.
Ca. 1 min.
Kokkens note: Adjust the size of the pancake based on your pan and preference.
- 6
Cook for 3-4 minutes per side, or until golden brown and crispy. Add more vegetable oil around the edges as needed during cooking to enhance crispiness.
Ca. 8 min.
Kokkens note: The key to a good kimchijeon is a crispy exterior.
- 7
Remove the cooked pancake from the pan and place it on a wire rack or paper towel-lined plate to drain any excess oil.
Ca. 1 min.
- 8
Repeat with the remaining batter, adding more vegetable oil to the pan before each new pancake.
Ca. 8 min.
- 9
Slice the kimchijeon into wedges and serve immediately with the prepared dipping sauce.
Ca. 1 min.
Bevar den gode smag
Store leftover kimchijeon in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in a toaster oven until crispy and warmed through.