Kimchijeon

What to get ready

• Kimchi 14.1 oz
• Flour 8.5 oz
• Spring onion 1.4 oz
• Korean chili paste (gochujang) 0.7 oz
• Oil ¼ cup
• Chicken eggs 2

Method

1. 1 Squeeze out the kimchi juice and set it aside; chop the remaining kimchi into bite-sized pieces.
2. 2 Mix the flour with kimchi juice and cold water until you have a thin, runny batter.
3. 3 Add kimchi, green onions, eggs, and Korean chili paste to the flour mixture and stir well.
4. 4 Pour the batter into a pan with plenty of hot oil, spread it thinly, and fry over medium heat for 4 minutes on each side.
5. 5 Cut into squares and eat while hot, while the edges are still crispy.

With an appliance

• Oven 26 min

  Replace step 4: Spread the batter very thinly on a greased baking tray, bake on the lower rack of the oven at 220 degrees for 12 minutes, rotating the tray at the 6th minute; turn on the bottom heat for the last 2 minutes to crisp the bottom of the pastry.