Kimchijeon - Korean Kimchi Pancake

 

     Kimchi pancakes have always been enticing to me but I've never actually gotten around to making them before. I haven't even managed to order them when out to eat. So with half a cup of kimchi leftover in a bottle in the fridge it was time to put it to good use. Another thing I had to work on was making sure they weren't soggy, i've made cabbage ones before and they were. They as it turns out is almost deep frying them. A tip on the dipping sauce, it's not traditional at all, however if you decide to go ahead and make it Hellmans vegan mayo is my favorite in terms of flavor. Any mayo will work though. 

Kimchijeon Recipe

1/4 c. flour

1/4 c. cornstarch

1/2 tsp. salt

1/4 tsp. baking soda

1/2 c. Kimchi juice and enough liquid to make up the difference

1 green onion, sliced

1/2 c. kimchi, chopped fine

1/2 c. oil

Dipping Sauce

1/4 c. mayo

1/2 tsp. lemon juice

1/2 tsp. gochugaru

1 green onion, sliced

1/2 tsp. sesame oil

1 tsp. garlic paste

pinch salt

Start heating the oil in a small frying pan, the oil should be a little over half an inch deep.  

Combine the flour, cornstarch, salt, baking soda, and liquid in a bowl. Once it's mixed add the kimchi and green onion. 

Pour a quarter of the batter in a pan and use a spoon to spread it to the edges. Once it's cook thoroughly and browned flip the pancake and cook on the other side until browned. Remove from the pan and place on a wire rack to drain. Repeat with the reaming batter to make four pancakes in total. 

Cut the pancakes in to quarters and serve with dipping sauce. 

Dipping Sauce: Add all the ingredients to a bowl and stir to combine.