AppetizerSnackSide Dish

Kimchijeon (Kimchi Pancakes)

Name: Kimchijeon (Kimchi Pancakes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porcje
Cuisine: korean
Ingredients: 1,5 szklanka kimchi chopped; 0,25 szklanka kimchi juice; 1 szklanka all-purpose flour; 2 łyżka cornstarch; 0,5 szklanka water; 2 szt. green onion sliced; 2 łyżka soy sauce; 1 łyżka rice vinegar; 1 łyżeczka sesame oil; 0,5 łyżeczka sesame seed toasted (opcjonalnie); 4 łyżka vegetable oil

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Łatwy

Informacja o alergenach: może zawierać ryby, gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1,5 szklankakimchi, chopped
0,25 szklankakimchi juice
1 szklankaall-purpose flour
2 łyżkacornstarch
0,5 szklankawater
2 szt.green onion, sliced
4 łyżkavegetable oil

dipping sauce

2 łyżkasoy sauce
1 łyżkarice vinegar
1 łyżeczkasesame oil
0,5 łyżeczkasesame seed, toasted(opcjonalnie)

Sprzęt

large bowl · spatula · cutting board · knife · whisk · small bowl · non-stick skillet

Sposób przygotowania

Krok po kroku

1
In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, cornstarch, and water.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 8 min
Wskazówka kucharza: 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.
Około 1 min
8
Repeat with the remaining batter, adding more vegetable oil to the pan before each new pancake.
Około 8 min
9
Slice the kimchijeon into wedges and serve immediately with the prepared dipping sauce.
Około 1 min

Przechowuj prawidłowo

Przechowywanie

Store leftover kimchijeon in an airtight container in the refrigerator.

Odgrzewanie

Reheat in a dry skillet over medium heat or in a toaster oven until crispy and warmed through.