Kimchijeon (Kimchi Pancakes)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, cornstarch, and water.

   Ongeveer 2 min

   Tip van de kok: Ensure the kimchi is well-drained before chopping to prevent a soggy batter.

2. 2

   Mix all ingredients thoroughly until a smooth, thick batter forms. Stir in the sliced green onion.

   Ongeveer 2 min

   Tip van de kok: Do not overmix; a few lumps are fine.

3. 3

   Prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl. Set aside.

   Ongeveer 1 min

4. 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.

   Ongeveer 2 min

   Tip van de kok: Use enough oil to ensure a crispy pancake.

5. 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.

   Ongeveer 1 min

   Tip van de kok: Adjust the size of the pancake based on your pan and preference.

6. 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.

   Ongeveer 8 min

   Tip van de kok: The key to a good kimchijeon is a crispy exterior.

7. 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.

   Ongeveer 1 min

8. 8

   Repeat with the remaining batter, adding more vegetable oil to the pan before each new pancake.

   Ongeveer 8 min

9. 9

   Slice the kimchijeon into wedges and serve immediately with the prepared dipping sauce.

   Ongeveer 1 min