Kimchijeon (Korean Kimchi Pancakes) is a savory, crispy pancake made with kimchi as the key ingredient. It’s a delicious dish, often served as a side or snack. Here’s a simple recipe to make Kimchijeon at home:

Ingredients:

• 1 cup kimchi, chopped (preferably well-fermented)
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (optional, for extra crispiness)
• 1/4 cup water (adjust to get the right batter consistency)
• 1 egg (optional, for extra binding)
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame oil (for flavor)
• 1/2 teaspoon sugar (to balance the sourness of the kimchi)
• 1/4 teaspoon salt (or to taste)
• Vegetable oil for frying (like canola or sunflower oil)

Instructions:

1. Prepare the Ingredients:

• Chop the kimchi into small pieces (about 1/2-inch). If the kimchi is too sour, you can rinse it briefly to reduce the sourness, but traditional recipes use well-fermented, sour kimchi for the best flavor.
• Chop the green onions into small pieces.

2. Make the Batter:

• In a large mixing bowl, combine the all-purpose flour, rice flour (if using), and a pinch of salt.
• Add the water slowly while stirring, until you achieve a batter that is thick enough to coat the back of a spoon but still flows. You can adjust the water amount as needed.
• Add the egg (optional), sugar, chopped kimchi, green onions, and sesame oil. Mix everything well until the kimchi and vegetables are evenly distributed throughout the batter.

3. Fry the Kimchijeon:

• Heat a non-stick skillet or frying pan over medium heat and add about 1-2 tablespoons of vegetable oil.
• Once the oil is hot, pour the kimchi batter into the pan. Spread it out into an even layer, about 1/4 to 1/2-inch thick, depending on how thick or thin you want your pancakes.
• Cook for 3-4 minutes on one side until it’s golden brown and crispy. Flip the pancake carefully and cook the other side for another 2-3 minutes or until crispy and golden.

4. Serve:

• Once both sides are crispy, remove the pancake from the pan and place it on a paper towel-lined plate to remove excess oil.
• Cut the pancake into wedges and serve hot. You can dip the kimchijeon in a simple dipping sauce made with soy sauce and a little sesame oil.

Dipping Sauce (Optional):

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon vinegar (optional, for extra tang)
• A pinch of sesame seeds (optional)
• Chopped green onions (optional)

Tips:

• For extra flavor, you can also add a little bit of kimchi juice to the batter.
• Adjust the amount of kimchi based on your preference for its intensity. Some people like more kimchi for a stronger flavor.
• Serve your kimchijeon with a cold drink like soju or beer for the perfect pairing!

Enjoy your crispy, savory, and spicy Kimchijeon!