How to Make Korean Kimchi Jun - Kimchi Pancake Asian Cooking Recipe Cuisine

Korea Kimchi Jun - Kimchi Pancake


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 8 Servings


1 cup kimchi, drained and chopped

1/2 cup reserved juice from kimchi

1 cup all-purpose flour

2 eggs

1 green onion, chopped

1 tablespoon vegetable oil

salt to taste

1 tablespoon rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon Korean chili pepper flakes (optional)

1/2 teaspoon toasted sesame seeds (optional)



Directions:


1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

2.Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible.

3.  Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

4. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..




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