Kimchijeon Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together kimchi, flour, water, and eggs to make a batter.
• STEP 2.Heat oil in a non-stick pan over medium heat.
• STEP 3.Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake.
• STEP 4.Cook for a few minutes until the bottom is golden brown, then flip and cook the other side.
• STEP 5.Repeat with the remaining batter.
• STEP 6.Serve hot with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Cooking Tips

• Squeeze out excess liquid from the kimchi before adding it to the batter to prevent the pancake from becoming soggy.
• Adjust the amount of kimchi according to your preference for spiciness.
• You can add other ingredients like scallions or seafood to the batter for additional flavor.
• Make sure the pan is well-oiled to achieve a crispy texture.

Storage and Serving

• Kimchijeon is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or oven to maintain the crispiness.