Tuesday, June 27, 2017

Recipe: Kimchi Jeon (Korean Kimchi Pancake)

This recipe is adapted from ‘The Food of Korea

Makes 1 10 cm wide round pancake

  • 1 cup (200 g) cake flour
  • 3/4 cup (185 ml) water
  • 1 egg, lightly beaten (OPTIONAL)
  • 1 tsp salt
  • 250 g kimchi
  • 150 g pea sprouts (you can also use carrot or green onions)
  • 2 tbsp vegetable oil
  • Combine the flour, egg (optional), salt, stiring it to make a smooth, thin batter.
  • Stir in the kimchi and pea sprouts, and set aside.
***Note:  In making Korean pancake, the batter should just cover and coat the ingredients. You have too much batter if the ingredients are swimming in the batter.
  • Heat 2 tablespoons of oil in a skillet
  • When moderately hot, add a ladleful of batter.
  • Add in more batter until it forms a thin 10 cm round pancake.
  • Cook for 2 minutes or till it turns golden brown underneath.
  • Flip over to the other side and cook till light brown.
  • Repeat until all the batter and mixture is used up.
  • Serve hot with the Soy and Vinegar Dip (Refer to the below recipe) or chilli sauce.

Recipe: Soy and Vinegar Dip

  • 3 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fine chopped garlic
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1/4 tsp grounded black pepper
  • Combine all ingredients in a bowl and set aside.

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