Kimchi Pancake Food

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE

Steps:

• Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
• Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
• Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

KOREAN KIMCHI PANCAKES

Steps:

• Gather the ingredients.
• To begin making kimchi pancakes, mix the flour, eggs, water, kimchi, and salt together. Let them sit for about 10 minutes to allow them to blend in.
• Check the consistency of the mixture before cooking. Note that the batter should be a little bit runnier than American pancake batter so that the pa jun cooks quickly and evenly.
• Heat a sauté pan over medium heat and coat it with a thin layer of vegetable oil.
• Pour batter to fill the pan in a thin layer (about a third of your batter should fill a regular sauté pan).
• Cook the batter for 3 to 4 minutes until set and golden brown on the bottom.
• Turn over the pancakes with the help of a spatula or a plate. Finish the pancakes by cooking 1 to 2 more minutes, adding more oil if necessary.
• Serve the pancakes with a soy sauce or a spicy dipping sauce . If you're not a fan of spicy foods, skip the latter.

KIMCHI PANCAKE

Steps:

• In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi. Heat a 9-inch skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping.

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.

SEAFOOD & KIMCHI SAVORY PANCAKES

Steps:

• Preheat the oil in a skillet over medium heat. Add the shallots and cook for about 1 minute. Stir in the squid (or shrimp) and gochujang and cook until the seafood is cooked through (see note). Set aside to cool.
• Preheat a griddle (if using) or skillet over medium heat. (See note below about added butter).
• Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted butter and mix thoroughly until well combined.
• Stir in baking powder, taking care to get it thoroughly mixed into the batter. Let the batter stand for 5 minutes.
• Add the semi-cooled mixture and the chopped kimchi to the basic batter, stirring until just combined.
• Pour the batter onto the preheated griddle/pan (see note below about adding butter); I like to use about 1/2 cup of batter per pancake, but you can go bigger or smaller depending on your personal preferences. Cook until the bottom is browned, the edges are looking solid, and bubbles are coming up through the center of the pancake. Flip over and cook for an additional 2 minutes or so, then set aside to cool.
• Garnish with extra kimchi (plus or minus some chopped scallions or gim [seaweed]).

KIMCHI PANCAKE (KIMCHIJEON)

Steps:

• In a mixing bowl, stir together all of the ingredients (except for the frying oil) until the mixture is evenly coloured and there are no dry flour spots.
• Add about an 1/8-inch coating of neutral oil to a heavy-bottomed 10 to 12-inch skillet (cast-iron or nonstick) over medium high heat. Spread the kimchi pancake batter thinly in the pan and fry until the bottom is crisp and the top is cooked most of the way through (some wet patches of batter, but mostly cooked batter on top.) Carefully flip the pancake using two spatulas for control, then continue cooking the pancake until the underside is crisp and has some charred bits. Flip the pancake over again and cook the first side for 1 minute more.
• Serve garnished with chopped green onions whole in a platter for people to pull apart with fingers or chopsticks, or cut into bite sized pieces.

KIMCHI SEAFOOD PANCAKE

Steps:

• Mix batter. Mix flour, potato starch, egg, water, Kimchi juice, Gochujang paste, fish sauce, salt, pepper and sugar into a smooth batter. Set aside
• Cook pancake. Heat oil in pan. Add green onions and Kimchi, stir fry till fragrant. Add Kimchi and stir fry for 1 min. Add seafood to cook for 1 minute (we used prawns)
• Flip seafood pancake. Pour in the batter evenly. While pancake is cooking, keep patting on the surface to make sure it browns evenly at the bottom. Flip the pancake once the bottom is golden brown. Continue to pan fry till it is golden brown on both sides

KIMCHI PANCAKES (KIMCHI JUN)

Steps:

• Mix flour, water and salt together and combine with the rest of the ingredients to create a thick "pancake" batter.
• Heat 2 Tablespoons oil. Place 1/4 of the batter in the pan to form a pancake. Fry until both sides are golden. Reduce heat to low and cook all the way through.
• Repeat with remaining portions.

KIMCHI PANCAKE (KIMCHI JEON)

Steps:

• Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
• Cut onions into thin slices. Cut green onions.
• In a bowl, add kimchi, onions and green onions.
• Add gochujang, sugar and garlic powder and mix.
• Add flour, cornstarch, water and kimchi liquid.
• Mix until everything is well blended. Should be like a loose pancake batter consistency.
• Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
• After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
• Serve warm!

KIMCHIJEON (KIMCHI PANCAKES)

Steps:

• Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
• In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
• Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
• Stir in the kimchi, scallions, onion and the optional protein of your choice.
• Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
• Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

CRISPY KOREAN SEAFOOD PANCAKES - HAEMUL PAJEON

Steps:

• Mix the soy sauce, water, vinegar, minced garlic (and gochugaru / chilli powder if using) in a dipping bowl.
• Place the Korean pancake mix into a large bowl and top with the cold water and egg. Mix until batter is smooth. Add the seafood mix, spring onions, kimchi and cabbage to the batter and stir through until evenly mixed.
• Heat half the vegetable oil in a frying pan on high and then reduce heat to medium. Pour or ladle half the batter into the pan and press out to the edges. Cook until the bottom is golden brown, around 3-4 minutes.
• Flip the pancake and add a little more vegetable oil around the edges. Cook for another 3-4 minutes until the seafood has cooked through and the pancake is a delicious golden brown colour.
• Repeat for the second pancake. Serve hot with the dipping sauce.

KIMCHI PANCAKES

Steps:

• Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
• Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
• Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

KOREAN KIMCHI PANCAKE

Steps:

• Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter.
• Fold the kimchi and spring onion into the batter along with the kimchi juice.
• Heat a splash of oil in a non-stick frying pan over a medium-high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
• Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl.
• Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce.