The photo is blurry, but the taste was fabulous! It was the side dish to my son and his friend, Yebyul's Korean Dakbokeumtang Meal.
Chop 1 cup Kimchi (Asian market), 1" slices
1/3 cup kimchi juice from jar
1/2 red onion, small slices
1 cup flour (we used Chapatti flour from Indian market)
pinch of salt
1/4 cup milk (milk works, but we do not drink regular milk and omitted this and added extra egg)
1 egg (we used 2)
In bowl mix flour, milk, juice, eggs and salt together, then fold in onions and kimchi. Should be just like a regular pancake mix.
Kimchijeon are not like our American pancakes, they are basically Korean fritters. Cook them on a well oiled griddle or in a skillet. After each one we wiped the pan off with an oil soaked paper towel. Should be crispy on edges. Serve with main dish or salad.
This is typically eaten as a late night snack food and in company of others while enjoying a beverage. Similar to appetizers we share while having a beer or margarita.
Serve with soy sauce and chopped chilies as garnish.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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