Our Korean Kitchen by Jordan Bourke

Author:Jordan Bourke
Language: eng
Format: epub
Publisher: Weldon Owen

Kimchi Pancake

kimchi jeon

The contrast of the slightly sour, crunchy kimchi with the chewy batter makes these pancakes unique. They can be whipped up in no time, and are great made with slightly older, mature kimchi. I find a little glutinous rice flour gives the pancake an added crispiness (corn or potato flour also works well). However, it is also fine to use all-purpose flour only – just use a cup and 3 tablespoons in total.

Serves 2

Batter

½ cup kimchi

⅞ cup all-purpose flour

⅓ cup glutinous rice flour (or all-purpose flour)

3 Tbsp kimchi liquid

good pinch of sea salt

Dipping sauce

1 Tbsp soy sauce

1 tsp rice wine vinegar

pinch of toasted sesame seeds

pinch of gochugaru red pepper powder (optional) (see recipe)

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