Cook Korean kimchi pancake with this recipe
The Korean kimchi pancake, known as kimchijeon, is a savory pancake filled with spicy kimchi. Originating from Korea, this dish is a popular appetizer or snack, especially during the rainy season. It's celebrated for its crispy exterior and tangy flavor. With its roots deeply embedded in Korean culture, it offers a delightful way to enjoy traditional kimchi in a new form. Let's get cooking.
Gather the following ingredients
For this vegetarian and eggless Korean kimchi pancake, you'll need one cup of all-purpose flour, half a cup of water, one cup of vegan chopped kimchi, two tablespoons of kimchi juice for added flavor, one green onion finely sliced, half a teaspoon of sugar to balance acidity, and salt to taste. Ensure you have vegetable oil ready for frying.
Prepare the batter
In a large mixing bowl, combine one cup of all-purpose flour with half a teaspoon of sugar and a pinch of salt. Gradually add half a cup of water while stirring continuously to avoid lumps forming in the batter. The consistency should be similar to that of pancake batter; not too thick, but not runny either.
Add kimchi and green onions
To the batter made in step one, add one cup of chopped kimchi and two tablespoons of kimchi juice. This infuses the pancakes with their authentic tangy flavor, a hallmark of kimchijeon. Then, fold in the finely sliced green onion gently. This ensures an even distribution of all ingredients throughout the batter, promising consistency in every bite of the pancake.
Heat up your pan
Warm a non-stick frying pan over medium heat and add a sufficient amount of vegetable oil to just cover the bottom. Wait until the oil is hot enough that a small dollop of batter sizzles upon contact. This indicates that the pan is ready for cooking your pancakes. This preparation step ensures that your pancakes will cook evenly and achieve a desirable crispiness.
Cook your pancakes
Pour a one-fourth cup portion of batter into the hot pan for each pancake. Wait until bubbles form on top and edges begin to crisp, then flip with a spatula. Cook each side for about three minutes until golden brown. Enjoy these crispy outside, soft inside pancakes immediately, or at room temperature as a meal or appetizer.
