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Monday, July 18, 2016

Kimchi Jeon


As I spend more time exploring Korean culture, I experiment and become more confident. I've been using this recipe for 3 years but one adjustment, the addition of cornstarch improved the crispy texture. 

Kimchi Jeon

1/2 c AP flour 
1/2 t salt
1/2 t granulated sugar
1 1/2 t cornstarch
1/3 c water
3 T kimchi juice
1/4 c kimchi

1. Heat a 12 in sauté pan over medium high heat. 

2. In a medium bowl, combine dry ingredients. Make a well in the center. 

3. Add the wet ingredients and stir well to combine. 

4. Pour in 1 T oil and batter. Cook 3-5 minutes until golden and then flip. Continue cooking until golden on second side. 

5. Remove to cutting board and cut before serving. 

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