Korean Kimchi Pancakes Food

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.

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.

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.

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.