From cookerru.com

Easy Kimchijeon (Kimchi Pancake)

2 servings · 10 min prep · 5 min cook

Ingredients

For the batter

• 3/4 cup all-purpose flour
• 1 tsp sugar
• 1/2 tsp salt
• 1/2-1 tbsp Gochugaru (Korean chili flakes)
• 1/4 cup kimchi brine
• 2/3 cup ice-cold water
• 1 large egg

For the pancake

• 1 cup kimchi (sliced)
• 1 can tuna (drained)
• 1/4 medium onion (diced)
• 1 green onion (chopped)
• 2 tbsp oil

For the dipping sauce

• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 1 tbsp water
• 1 tsp Gochugaru (Korean chili flakes)

Steps

1. In a medium bowl, add ¾ cup flour, 1 tsp sugar, ½ tsp salt, ½-1 tbsp Gochugaru, ¼ cup kimchi brine, ⅔ cup ice-cold water, and 1 large egg and mix with a fork or a whisk until smooth. Add 1 cup kimchi, 1 can tuna, ~½ medium onion, and 1 green onion to the batter, and stir to combine.
2. Heat a non-stick pan over medium heat. Add 2 tbsp oil and swirl to coat the bottom of the pan. Pour the batter onto the pan and spread evenly with your ladle or spoon. Cook until the bottom is golden brown, for about 2-3 minutes.

   2-3 min

3. Once the bottom is cooked, the pancake should move easily around the pan. Flip the pancake over, and add more 2 tbsp oil to the edges of the pancake.
4. Press down and cook until both sides are nicely browned and crispy. Serve immediately and enjoy with dipping 1 tbsp sauce if desired.
5. To make the dipping sauce, combine 1 tbsp soy sauce, 1 tsp vinegar, 1 tsp sugar, 1 tbsp water, and 1 tsp Gochugaru if desired.

Nutrition

Per serving

kcal

407

protein

0 g

carbs

0 g

fat

0 g

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