Standards
Kimchi pancake (Kimchijeon: 김치전)
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servings20 minutes
total timeIngredients
•½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine
•3 scallions, chopped
•½ teaspoon sugar
•½ cup all-purpose flour
•½ cup water
•4 tablespoons vegetable oil
Directions
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 donât 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.
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servings20 minutes
total time