willa_On
Culinary Explorer
One of my favorite Korean snacks is kimchi pancakes, known as "kimchijeon." These savory pancakes are crispy on the outside, chewy on the inside, and packed with the bold flavors of kimchi and scallions. They make a fantastic appetizer or even a light meal when paired with a dipping sauce.
Ingredients:
Ingredients:
- 1 cup kimchi, chopped
- 1 cup all-purpose flour
- 1/2 cup water
- 2 large eggs
- 2 green onions, thinly sliced
- 2 tablespoons kimchi juice (from the jar)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for frying
- For the dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Optional: sliced green onions or chili flakes for garnish
- In a large mixing bowl, combine the chopped kimchi, all-purpose flour, water, eggs, sliced green onions, kimchi juice, soy sauce, and sesame oil. Mix until well combined and the batter is smooth.
- Heat a thin layer of vegetable oil in a non-stick skillet or frying pan over medium heat.
- Spoon a ladleful of the kimchi pancake batter into the hot skillet and spread it out into a thin, even layer.
- Cook the pancake for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed.
- While the pancakes are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and sesame seeds in a small bowl. Mix well.
- Serve the Korean Kimchi Pancakes hot, with the dipping sauce on the side. Garnish with sliced green onions or chili flakes if desired.