How could these possibly be bad?! |
Kimchi Jeon
Saveur, November 2009
Serves 4-6
These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.
- ¼ lb ground pork (I used chicken in a pinch once, but pork is preferred)
- 2 cups chopped cabbage kimchi
- 1 cup flour
- ½ cup rice flour
- 6 scallions, finely chopped
- 1 egg, lightly beaten
- 10.5 tbsp canola oil
- Kosher salt to taste
Combine ground pork, kimchi, flour, rice flour, scallions, egg, and 1 cup ice cold water in a bowl; whisk to combine. Set aside to let rest for 10 minutes.
Chop up your kimchi. I got mine at the Asian grocery store - you might be able to find it in the refrigerated produce section of a normal store. |
Measure out the pork and green onions. |
Mix all ingredients together to get a consistency that looks like chicken salad. It's important to use ice water. |
Working in 7 batches, heat 1.5 tbsp oil in a 12” nonstick skillet over medium-high heat. Scoop 4 2 tbsp portions batter into skillet. Flatten each portion with the back of a spoon. Cook until edges crisp, about 2 minutes. Flip pancakes, cook until set, about 2 minutes. Transfer pancakes to paper towels and wipe out skillet after each batch.
I spread my pancakes out wide in the pan, making just a few large ones. But you could do smaller, more human-sized pancakes |
Serve sprinkled with salt, and garnish with a sweet and / or spicy dipping sauce. I recommend a sweet chili-garlic sauce, but you could even do a spicy ranch if you were really desperate.
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