Kimchijeon. Kimchi pancake

Kimchijeon
I let my kimchi ferment until it’s nice and sour so this is kind of my little ritual after making a batch. People usually put thinly sliced pork, or I had a few with tuna in it which was pretty good. I just rolled with nothing extra today

Ingredients:
1 c chopped sour kimchi
1 small yellow onion- sliced
3 green onions- sliced
1 c water
1 egg
1/4 c kimchi brine
1 1/4 c flour
1 tbsp sugar
Fat pinch salt

Sauce: I’m going to keep it real, I don’t usually measure this I just taste and adjust, but below is a rough measurement.

2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp water
1 tbsp sugar
2 tsp toasted sesame oil
1 tbsp toasted sesame seeds

Directions:
Add water, egg, sugar, and salt to a bowl and whisk to combine. Add flour, kimchi, brine, and both types of onions. Give it a good stir and set it aside for a couple minutes.

Mix all ingredients for your sauce.

Preheat a pan over medium high heat and add a fair amount of oil, enough to coat the bottom by about a 1/4 inch. Once the oil shimmers, add a heaping spoonful of your batter and spread it around to fill the pan. Let it cook for 3 minutes or so before taking a peek at the color and giving it a flip. Add more oil if needed and cook an additional 2 minutes. Now I usually give it another flip to get the first side crispier or get some more color. Remove from the pan and serve

#food #kimchi