Korean Kimchi Jeon (Kimchi Pancakes)
- 2 cups kimchi finely chopped
- 1 cup water
- 1/4 onion finely diced
- 1 dash salt and pepper
- 1/2 green chili pepper red and
- vegetable oil
- 1 egg optional
- 1. Finely chop up the 2 cups of kimchi reserving liquid for the batter. Cut the onions in the same manner, cutting into small cubes is preferable. Finely dice the chili peppers.
- 2. Mix the kimchi, onion, half of the chili peppers, and water with the buchimgaru. Mix until thoroughly blended and a pancake-like consistency is achieved. Adding more water or buchimgaru might be necessary.
- 3. Add a generous amount of oil on a non-stick pan or skillet and wait until it reaches medium-high heat. Ladle the batter to fry in either one large pancake or several smaller ones, about 5 minutes or until slightly golden brown. If wanting a more aesthetic look, you can add a few chili pepper pieces in the center and then cook underside.
- 4. Transfer to a serving plate and enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.
water, onion, salt, green chili pepper, vegetable oil, egg
Taken from www.yummly.com/recipe/Korean-Kimchi-Jeon-_Kimchi-Pancakes_-1661755 (may not work)