Kimchi Jeon (Kimchi Pancake)

Ingredients

• 1 cup Kimchi
• 1 cup All-Purpose Flour
• 1/4 cup Cornstarch
• 1 cup Cold Water
• 1 tbsp Soy Sauce
• 1/2 tsp Sugar
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 cup of kimchi into 1.27 cm pieces.
2. 2In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 cup of cold water, 1 tablespoon of soy sauce, and 1/2 teaspoon of sugar until you have a smooth batter with no lumps.
3. 3Add the 1 cup of chopped kimchi to the batter and stir until it is evenly distributed.
4. 4Heat 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, which is about 190°C.
5. 5Pour the kimchi batter into the hot skillet and spread it out into an even layer.
6. 6Cook for 5 to 7 minutes, until the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 5 to 7 minutes, until the second side is also golden brown and crispy.
7. 7Slide the finished kimchi pancake onto a cutting board, cut it into 4 wedges, and serve immediately.

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