Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1 cup chopped kimchi
- 1/4 cup chopped scallions
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, water, and egg until smooth.
2. Add chopped kimchi, scallions, salt, and pepper to the batter. Mix well.
3. Heat a non-stick skillet or griddle over medium-high heat. Add vegetable oil and swirl to coat the surface.
4. Pour a ladleful of the batter onto the skillet and spread it evenly into a round shape.
5. Cook for 2-3 minutes or until the bottom is golden brown and crispy.
6. Flip the pancake using a spatula and cook for another 2-3 minutes until the other side is also golden brown and crispy.
7. Repeat the process with the remaining batter, adding more oil as needed.
8. Serve hot with soy sauce or dipping sauce of your choice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 4-6 pancakes
Nutritional information:
- Calories: 150 per pancake
- Fat: 5g
- Carbohydrates: 20g
- Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other vegetables such as onions, carrots, or zucchini can be added to the batter.
- Shrimp, pork, or beef can be added for a non-vegetarian version.
Variations:
- Kimchi and cheese pancake: Add shredded cheese to the batter before cooking.
- Seafood pancake: Add chopped seafood such as shrimp, squid, or clams to the batter.
- Green onion pancake: Replace kimchi with chopped green onions.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent sticking.
- Make sure the skillet is hot before pouring the batter.
- Do not overcrowd the skillet, cook one pancake at a time.
- Serve hot for the best taste and texture.
Storage instructions:
- Kimchijeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Cut the pancake into bite-sized pieces and arrange them on a plate.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
- Red pepper flakes
Pairings:
- Soy sauce
- Dipping sauce made with soy sauce, vinegar, and sugar
- Korean pickled vegetables (banchan)
Suggested side dishes:
- Steamed rice
- Korean-style vegetable stir-fry (bok choy, mushrooms, carrots, etc.)
- Spicy cucumber salad (oi muchim)
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil.
- If the pancake is not crispy enough, increase the heat and cook for a longer time.
Food safety advice:
- Make sure the kimchi is fresh and not spoiled.
- Wash hands and utensils thoroughly before cooking.
Food history:
- Kimchijeon is a traditional Korean pancake made with kimchi, a staple Korean side dish made with fermented vegetables.
Flavor profiles:
- Savory, spicy, tangy
Serving suggestions:
- Serve as an appetizer or side dish with other Korean dishes.
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Region: Korean