Crispy Kimchi Pancake (Kimchijeon) 김치전
This recipe is a keeper and definitely one you'll make over and over again!
Whenever I watch K-dramas, Korean food somehow always seems to come to mind. I've had several unsuccessful attempts at this dish and since this blog is for posting only legit recipes, I'm glad to say that I have finally cracked the code to making extra crispy kimchijeon! Seriously, nobody likes soft and chewy pancakes, they're better reserved for breakfast. :D
If you have some really old kimchi sitting around, this is the best dish to make them, apart from kimchi-chigae.
Also, here are some lessons learnt along the way so you don't have to go through the pain I did when I tried making this:
1. Always use ice cold water
2. Make sure the batter is thin
3. Make sure your pan is well-oiled and the oil covers the entire pan. Do not scrimp on the oil.
3. DO NOT be greedy and overload the batter in the pan and I mean pouring excess batter on top when every crevice is already covered.
(makes 2-3 pancakes)
150g kimchi, preferably old and chopped up into smaller pieces + some juice
Chopped spring onions (optional)
2 tbsp Korean pancake powder
2 tbsp potato starch
1 and 1/4 cup of water
Oil for frying
1 tbsp soy sauce
1 tbsp vinegar
Mix all the ingredients together. You should get a thin, watery batter.
Heat up a well-oiled pan.
When it's hot enough, spoon the kimchi and batter in a thin layer and pour enough batter to just cover the crevices. Do not feel the urge to overload the pancake otherwise it will become very thick and soft.
Cook for about 8-9 minutes on one side. Flip the pancake and cook for another 5 minutes on the other side. Slide the pancake onto a plate and slice into pieces.
Serve with a sauce made from vinegar, soy and sesame oil topped with sesame seeds.