How to Make a Delicious Kimchi-jeon

Known as an accompanying side dish, snack or appetizer, Kimchi-jeon has long been a staple on Korean dinner tables.

The easy-to-make snack is a great way to use that left over kimchi which you can always adjust to your own taste.


Jeom Ja Park’s Kimchijeon

Makes 4-6 large pancakes

Ingredients:

  • Small Block of tofu
  • 1 cup of jeon (boochim) flour
  • 1 cup chopped kimchi
  • 3 sprigs of green onion (diced)
  • 2 eggs
  • Soy sauce (for dipping)
  • 1 hot red pepper (diced, for dipping sauce)

Method:

Get rid of all the water in the tofu and mash it. Mix the flour with the mashed tofu until the consistency is thick. Mix kimchi, eggs and spring onions with the batter. Heat oil in a frying pan on a medium flame and when it is hot, fill the pan with a thin layer of batter. When the underside of the pancake is brown, carefully flip it. Drain on paper towel. Mix 1 tsp of diced pepper into a cup of soy sauce for dipping.


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