|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Appetizers are a key part of American cuisine, and they are equally, if not more important, in Korean cuisine. The great thing about these pancakes, known as kimchi jun in Korean, is that the dish may be served as a hearty snack, an appetizer, or a side dish to any Korean meal or Asian meal generally.
And if you ever have leftover kimchi, which is likely if you live in a Korean or Korean-American household, then this dish is very easy to make. As with most Korean recipes and dishes, you can tweak kimchi pancakes to your own tastes with the addition of other vegetables, meat, or seafood. So, if you have the typical American or Western palate and don't like your food very spicy, then season the dish accordingly. If you love spicy food, then use generous amounts of seasoning.
Kimchi is made of fermented vegetables, such as napa cabbage and daikon radish. Just remember that if you are going to be using the ready-made batter for the dish, available at Korean and other Asian grocery stores, it's important not to ignore the directions in the note at the bottom of the recipe.
2 cups all-purpose flour
2 large eggs, beaten
1 1/2 cups water
1 to 2 cups kimchi, such as baechu kimchee, depending on how spicy and crunchy you like your pancake
1 teaspoon salt
1 teaspoon vegetable oil
1 scallion, sliced, optional for garnish
2 tablespoons soy sauce, optional for garnish
Gather the ingredients.
To begin making kimchi pancakes, mix the flour, eggs, water, kimchi, and salt together. Let them sit for about 10 minutes to allow them to blend in.
Check the consistency of the mixture before cooking. Note that the batter should be a little bit runnier than American pancake batter so that the pa jun cooks quickly and evenly.
Heat a sauté pan over medium heat and coat it with a thin layer of vegetable oil.
Pour batter to fill the pan in a thin layer (about a third of your batter should fill a regular sauté pan).
Cook the batter for 3 to 4 minutes until set and golden brown on the bottom.
Turn over the pancakes with the help of a spatula or a plate. Finish the pancakes by cooking 1 to 2 more minutes, adding more oil if necessary.
Serve the pancakes with a soy sauce or a spicy dipping sauce. If you're not a fan of spicy foods, skip the latter.