Introduction and Origins
The Korean Kimchi Pancake, known as Kimchijeon, is a staple in Korean cuisine, blending the zest of fermented kimchi with the crispness of a fried pancake. This dish hails from Korea, where it is often enjoyed as a hearty snack or a side dish during meal times. It particularly shines as a comfort food during the rainy season, paired with a glass of Makgeolli, a traditional Korean rice wine.
Portions
Serves: 2 people
Ingredients
Pancake Mix:
- 200g Korean Pancake Mix (available at Asia Market)
- 340ml Water
- 120g Kimchi, chopped finely for a uniform texture
- 1 tbsp Gochujang (Korean chili paste) for an extra kick
- 3 stalks Spring Onion, finely sliced
- A pinch of Salt, to taste
Garnish:
- 1 Spring Onion, finely chopped for a fresh, crisp finish
Cooking:
- Vegetable oil for frying, ensuring a golden, crispy exterior
Nutritional Information
This dish is rich in vitamins A and C, thanks to the kimchi. It's also a good source of dietary fiber and provides a moderate amount of protein. The use of vegetable oil for frying adds to the calorie count, making this dish best enjoyed in moderation.
Cooking Method
Step 1: Prepare the Batter
- In a large mixing bowl, combine the Korean pancake mix, water, chopped kimchi, gochujang, and sliced spring onions. Add a pinch of salt. Mix all ingredients thoroughly until the batter is smooth and the kimchi is evenly distributed. This ensures each pancake is infused with flavor.
Step 2: Cook the Pancake
- Heat a flat-bottomed non-stick frying pan or a specialized pancake pan over medium heat. Brush the pan lightly with vegetable oil to prevent sticking. Once hot, stir the batter once more to redistribute ingredients and pour enough to cover the bottom of the pan thinly. Spread the batter evenly using a spatula. Cook each side for about 5 minutes or until each side is golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 3: Garnish and Serve
- Transfer the cooked pancake to a serving plate. Sprinkle finely chopped spring onions on top for an added burst of freshness. The pancake is best served hot, straight from the pan.
Suggested Pairings
Enjoy your Korean Kimchi Pancake with:
- A side of soy sauce for dipping, which complements the savory pancake beautifully.
- A glass of chilled Makgeolli to enhance the overall dining experience, especially on a rainy day.
Variations and Substitutions
- Vegetarian Version: Replace traditional kimchi (which may contain fish sauce) with a vegetarian kimchi.
- Seafood Addition: Add some seafood such as shrimp or squid to the batter for a more substantial meal.
- Spice Adjustments: For less spice, reduce or omit the gochujang, or for more heat, add additional gochujang or fresh chili slices.
Personal Suggestions
For an extra crispy texture, make sure the oil is hot enough before adding the batter and don’t overcrowd the pan. Cooking in smaller batches will ensure the edges turn perfectly crispy, making it irresistible!
Embrace the flavors of Korea with this simple yet delicious Korean Kimchi Pancake, and enjoy a taste of Korean tradition right at your dining table.
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