Photograph of the finished Kimchi jeon

Korea · Bánh áp chảo kim chi Kimchi jeon

Kimchi jeon

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kimchi Kimchi 2.2 lb
  • Photograph of Flour Flour 1.1 lb
  • Photograph of Tapioca starch Tapioca starch 4.2 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.7 oz

Method

  1. 1 Cut the kimchi into small pieces and reserve all the kimchi juice.
  2. 2 Mix the wheat flour with the tapioca starch, then use kimchi juice instead of water to make the paste.
  3. 3 Kimchi juice makes the pancakes red and intensely sour; using plain water results in bland and pale pancakes.
  4. 4 Mix the paste with kimchi, green onions, and gochugaru until a thick paste is formed.
  5. 5 Pour plenty of hot oil into a pan, spread the mixture thinly, and fry for 4 minutes until the edges are crispy.
  6. 6 Flip and cook for another 3 minutes, then cut into pieces and dip in soy sauce mixed with vinegar and sesame seeds.

With an appliance

  • Oven 31 min

    Replace steps 5 and 6: pour a thin layer of kimchi paste into a greased round mold, bake on the top rack at 220 degrees for 9 minutes, rotating the mold at the 5th minute to crisp the edges and even out the surface of the cake.

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