Kimchi Pancakes Food

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.

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.

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 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.

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.