泡菜煎餅Kimchi Pancake (Kimchi Jeon)

Prep 10 min·Cook 12 min

1. 1You're here
   Step 1.

   Mix the kimchi, juice, onion, spring onion and pork mince in a bowl.

   200 g Sour kimchi, chopped3 tbsp Kimchi juiceabout ½ Onion, thinly sliced2 stalks Spring onions, sliced80 g Pork mince

2. 2
   Step 2.

   Add the flour, cornflour, sugar, gochugaru and ice-cold water and stir just until no dry flour remains.

   100 g Plain flour2 tbsp Cornflour½ tsp Sugar1 tsp Gochugaru (Korean chilli flakes)120 ml Ice-cold water

   Batter / coating
3. 3
   Step 3.

   Heat 2 tbsp oil in a frying pan over medium-high heat. Spread half the batter into a thin round.

   4 tbsp Cooking oil200 g Sour kimchi, chopped

4. 4
   Step 4.

   Fry for 3–4 minutes until crisp and browned underneath, flip and fry for 3 minutes more, pressing it flat (make sure any pork is cooked through).

   200 g Sour kimchi, chopped80 g Pork mince

   4 minPan-fry
5. 5
   Step 5.

   Repeat with the rest. Mix the soy and vinegar for dipping, cut the pancakes into wedges and serve hot.

   1 tbsp Light soy sauce (for dipping)1 tbsp Rice vinegar (for dipping)4 tbsp Cooking oil