Kimchijeon

Another major snowstorm (Blizzard of 2010) is paralyzing many states along the East Coast of the U.S. I have already been snowed in for a few days, and it does not seem like it will end anytime soon.
So since there is nothing I can do about it, I decided to enjoy it by staying warm inside and doing the things I love. Cooking is at the top of the list. I’ve been making and eating so much food that it’s almost embarrassing to talk about it. But my poor husband who’s been out shoveling the never-ending amount of snow appreciated all the comforting and warming food I made.

On a rainy or cold snow day, Koreans like to make some sort of jeon (savory pancakes) for a snack, and kimchi pancakes aka. kimchi jeon is a popular choice. So crispy pancakes served piping hot with a homemade pancake sauce were one of many things I made in the last few days.

I had previously posted this kimchi jeon recipe as a supplement to the seafood scallion pancake recipe, but I decided that this popular Korean snack/appetizer deserved its own spotlight.

A traditional Korean Kimchi pancake is made from a simple batter of kimchi, scallions, salt, and water fried to a crispy pancake in the skillet and served with a dipping sauce.

Kimchijeon
Kimchijeon is one of my favorite Korean snacks. I tried this recipe and the pancakes came out great! I put it on my blog as well, so your recipe is now available in Polish Thank you.

Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Ingredients

For the pancake:

•     ½ cup all-purpose flour
•     1/4 teaspoon salt
•     ½ cup potato starch
•     ½ cup cabbage kimchi (roughly chopped)
•     1 scallion (chopped)
•     3 tablespoons water
•     ½ cup kimchi juice
•     1 teaspoon toasted sesame seeds
•     2 tablespoons vegetable oil

For the dipping sauce:

•     1 tablespoon soy sauce
•     1 teaspoon sugar
•     ½ teaspoon sesame oil
•     1 tablespoon water
•     1 teaspoon rice vinegar

Instructions

1. In a large bowl, combine the flour, potato starch, and salt until combined. Add the kimchi, kimchi juice, water, and scallion. Use a pair of chopsticks or a fork to stir the mixture until well-combined.
2. Heat a nonstick or cast iron pan over medium high heat. Add 2 tablespoons vegetable oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side. Flip the pancake and continue to cook until browned on the other side.
3. Meanwhile, assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside the pancake!

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