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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