Kimchi Pancake Kimchijeon Food

KIMCHI PANCAKE (KIMCHIJEON)

Steps:

• In a large bowl, combine the flour, potato starch, and salt until combined. Add the kimchi, kimchi juice, water, and scallion. Use a pair of chopsticks or a fork to stir the mixture until well-combined.
• Heat a nonstick or cast iron pan over medium high heat. Add 2 tablespoons vegetable oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side. Flip the pancake and continue to cook until browned on the other side.
• Meanwhile, assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside the pancake!

KIMCHI PANCAKE (KIMCHIJEON: 김치전)

Steps:

• Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon
• Heat a 12-inch nonstick skillet over medium heat. (If you don't have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
• Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
• Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
• Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
• Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
• Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
• Flip it one more time and cook for another minute.
• Slide onto a large serving platter and serve immediately.

KIMCHIJEON (KIMCHI PANCAKE)

Steps:

• Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
• Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
• Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
• Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
• Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.