Kimchijeon

Kimchijeon (김치전) or savory kimchi pancakes are a beautiful dish and have long been a family favorite. My recipe is largely the Korean Bapsang recipe with a touch of influence from Maangchi's version. I usually make my jeon in a wok and tend to make them on the smaller side (I really enjoy the crispy edges!). Even so, about three kimchijeon fill me up if I'm making a meal out of them. I've also seen larger, pizza-sized jeon as well though, so do as you feel led, and enjoy!

Kimchijeon

(9 servings*)

Ingredients

1 tablespoon of soy sauce

1 tablespoon of sweet soy sauce

1 teaspoon of rice or black vinegar

1 teaspoon of roasted sesame seeds

1/2 teaspoon of roasted sesame oil

1 cup of all-purpose flour

1/4 cup of cornstarch

1 tablespoon of small dried shrimp (optional)

2 teaspoons of gochugaru

1 teaspoon of bouillon powder

1/2 teaspoon of onion powder

1/2 teaspoon of sugar

1 cup of cold water

2 tablespoons of kimchi juice**

1 egg (optional)

1 cup of kimchi (chopped)

2 green onions (chopped)

Vegetable oil (as needed)

*Approximately, and if you count one pancake as a serving...

**The juice sitting around the kimchi in its container.

Directions

1) Make your dipping sauce by combining the soy sauces, vinegar, sesame seeds, and sesame oil in a small bowl and set aside.

2) Combine the flour, cornstarch, gochugaru, bouillon powder, onion powder, and sugar in a mixing bowl.

3) Briefly whisk the cold water, kimchi juice, and egg into the dry ingredients until all the lumps are gone and a wet batter forms.

4) Stir the kimchi and green onions into your batter and set aside.

5) In a wok or medium pan heat about a tablespoon of oil over medium heat. Once its hot pour a bit less than a third of a cup of batter into the center of the wok and cook for 2 or 3 minutes until the edges begin to look done, then carefully flip and continue cooking for a couple more minutes. (Cook longer on either side as needed of course!) Repeat until you're batter's used up.

6) Serve with the dipping sauce you made earlier, as a side to a larger meal, on its own, et cetera, but whatever you do, enjoy!