Here is a recipe for a famous Korean side dish called Kimchi pancakes (Kimchijeon):
Fixings:
- 1 cup kimchi, hacked
- 1 cup regular flour
- 1/2 cup water
- 2 tablespoons kimchi juice (from the kimchi container)
- 1 green onion, daintily cut
- 1 tablespoon vegetable oil
- Soy sauce or plunging sauce (discretionary)
Guidelines:
1. In a blending bowl, join cleaved kimchi, regular flour, water, kimchi juice, and meagerly cut green onion. Blend until you have a smooth hitter.
2. Heat vegetable oil in a non-stick skillet or griddle over medium intensity.
3. Pour a ladleful of the hitter onto the hot skillet, spreading it out into a round flapjack shape.
4. Cook the hotcake for 2-3 minutes on each side, or until brilliant brown and firm.
5. Rehash the cycle with the leftover hitter, adding more oil to the dish depending on the situation.
6. When every one of the flapjacks are cooked, move them to a plate fixed with paper towels to ingest any overabundance oil.
7. Cut the flapjacks into wedges and serve hot with soy sauce or your most loved plunging sauce as an afterthought.
Kimchi flapjacks are appetizing, firm, and loaded with the tart kind of kimchi. They make a delectable hors d'oeuvre or side dish for any Korean dinner. Appreciate!
