Kimchi Pancakes (Kimchijeon)

• •1 cup Kimchi (chopped, well-fermented)
• •1 cup All-purpose flour
• •1 cup Water
• •2 tbsp Kimchi juice
• •2 tbsp Vegetable oil (for cooking)
• •2 piece Green onion (chopped, for garnish)
• •2 tbsp Soy sauce (for dipping sauce)
• •1 tbsp Rice vinegar (for dipping sauce)
• •1 tsp Sesame oil (for dipping sauce)

Instructions

1. 1

   In a large bowl, combine the flour, water, and kimchi juice. Mix well until you have a smooth batter.

2. 2

   Add the chopped kimchi to the batter and mix until evenly distributed.

3. 3

   Heat vegetable oil in a large skillet or frying pan over medium heat.

4. 4

   Pour the batter into the hot skillet, spreading it out evenly to form a thin pancake. Cook for about 3-4 minutes on each side, or until golden brown and crispy.

5. 5

   While the pancake is cooking, prepare the dipping sauce by mixing soy sauce, rice vinegar, and sesame oil in a small bowl.

6. 6

   Once the pancake is cooked, remove it from the skillet and place it on a cutting board. Cut into wedges and garnish with chopped green onions.

7. 7

   Serve immediately with the dipping sauce.

Chef's Tips

• 💡For extra crispy pancakes, use cold water when mixing the batter.
• 💡Adjust the amount of kimchi depending on your spice preference.
• 💡You can add other vegetables like onions, carrots, or zucchini to the batter for added flavor and texture.