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Kimchi Pancake Recipe (Kimchijeon)
Ingredients
  • 1 cup thinly sliced fully-fermented kimchi
  • 1 to 2 scallions Two if thin and small
  • ¼ medium onion
  • 3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips - optional
  • cooking oil with high smoke point for pan frying
  • subheading: Batter:
  • 1 ¼ cups all-purpose flour or buchimgaru (Korean pancake premix) or Swap ¼ cup of all-purpose flour with sweet rice flour or corn/potato starch (See note)
  • ¼ cup juice/liquid from kimchi Use more water if unavailable
  • 1 tablespoon gochujang (Korean chili pepper paste) - optional Or 1 to 2 teaspoons gochugaru
  • 1 lightly beaten egg - optional
  • 1 cup icy cold water Use more water if juice/liquid from kimchi is unavailable and not using an egg
  • subheading: Optional Dipping Sauce (Combine all the ingredients):
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • ½ teaspoon sugar
  • pinch of black pepper
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