Kimchijeon

Kimchijeon (Korean Bapsang)

If you have nicely fermented kimchi and a bag of flour, you can make this popular snack in no time. The flavor-packed sour kimchi is a wonder when it’s fried in a simple batter. Everything else is nice to have, but not necessary. Here, I added sweet rice powder to give a little bit of elastic texture to the pancakes. The juice from the kimchi is a must. It gives the batter the flavor and a nice orange hue. The chewy squid lends a nice textural contrast to the crunchy kimchi. For a spicier kick, add a spoonful of gochujang (Korean red chili pepper paste). Enjoy it as a snack, appetizer or light meal ― it will be a delicious treat!

Ingredients:
● 1 cup thinly sliced kimchi (fully fermented)

● 2 scallions, roughly chopped 

● 1/4 medium onion, thinly sliced

● 80 grams squid, cut into small strips

● 1 cup flour (or premade Korean pancake mix)

● 1/4 cup sweet rice powder (or use more pancake mix or flour)

● 1 tablespoon gochujang (Korean red chili pepper paste)

● 1/4 cup juice from kimchi 

● 1 lightly beaten egg

● 1 cup ice-cold water (use more water if juice from kimchi is not available)

● Vegetable or canola oil for panfrying

Prepare all the ingredients before making the batter. 

In a large bowl, mix the flour (or pancake mix) with the next five ingredients. Do not over-mix. Mix in all other ingredients. 

Heat one tablespoon of oil in a nonstick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Reduce the heat to medium-low if the pancake browns too quickly. Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 3 minutes. 

Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.