Kimchi Pancake~ Kimchi Jeon 김치전

Kimchi Jeon, also known as Kimchi Buchim-gae 김치부침개 is a best comfort food for rainy day. Koreans like to make jeon on raining day - which I not sure why but I myself like to do that too. So sometimes I would make jeon on a rainy day for us as snack. Among the Korean Jeon, Kimchi Jeon is our favorite so far. I've tried out many recipes so far, from my personal opinion, there is no need to have many ingredients to make a delicious Kimchi Jeon. All you need is the fremented kimchi, kimchi juice and korean pancake mix. If you don't have the korean pancake mix, you may also use all purpose flour and add a pinch of salt & sugar to substitute it.

Ingredients

1 cup of Fermented Cut-Kimchi
2 stalk of Spring Onion
1/4 cup kimchi juice
1 cup Buchim-garu (Korean pancake mix)
3/4 cup cold water
cooking oil

*This recipe can make 2 or 3 Kimchi Jeon depending on the size of the pan.  

How to cook:

Step 1. 

In a bowl, first add in the 1/4 cup Kimchi juice and 3/4 cup cold water onto the Buchim-garu (pancake mix), follow by cut kimchi and chopped spring onions, mix all well.  

Step 2. 

Heat up a non-stick pan with one tablespoon of cooking oil over medium heat. Pour in one spoonful of soup ladle size pancake batter into the pan, spread evenly into a round thin shape. Pan fried the pancake batter until the edges turn light golden brown - normally it takes about 3-4 minutes. Reduce the heat to medium low if the pancake turn browns too fast to avoid burn. 

Step 3. 

Flip the pancake over, add another 1 tablespoon of cooking oil around the edge of the pancake. Continue to pan-fried the other side of the pancake batter for another 3-4 minutes, over medium low heat. In between, use the spatula to press down the pancake to make it flat so it can cook evenly. Cook until it is light golden brown then it is done! Repeat the same steps until all pancake batter use-up. 

It's crispy at the outer layer but soft inside. We like to eat it without any dipping sauce, so we could taste the original flavor of pan fried kimchi jeon. Also, it is more healthy without salt and soya sauce since the fermented kimchi is savory enough. What about you?