WHAT'S IN IT?
(for 3 large kimchi pancakes)
Flour 1.5 cups
Water 1.5 cups
Kimchi 3 cups (sour ones, fermented longer), Kimchi juice is a great bonus!
Eggs 3
Salt 1/2 to 1 teaspoon
Vegetable oil
HOW DO I MAKE IT?
1. Mix all the ingredient together. (except vegetable oil)
2. Pre-heat a pan on medium heat and oil it.
3. Pour 2-3 ladles of the mixture (depending on the size the pan).
Make sure the mixture is evenly spread throughout the pan.
4. Cook until one side is golden brown and flip.
5. Cook the other side until golden brown.
*if your pancake is thick, cook on low heat so that it's cooked through.
6. Remove from the pan and cool it down before cutting.
7. Cut into squares.
8 Serve and enjoy!
I used this recipe to make 파전 instead. I think it turned out ok, but I found it was really hard to get it to cook all the way through...Low heat, high heat, didn't seem to make much of a difference.
ReplyDeleteI was going to make the 김치전 but then I decided to make that 참치찌개 with my kim chi instead. The 찌개 turned out quite well. I did what you said, but then added tofu, green chili peppers and dok (korean spelling I don't know... the rice cakes). It made a huge batch, so I'll have dinner for the rest of the week! :-) I'm going to post some pics on my blog cause I'm weird like that...
Cool. like to see your pics!
ReplyDeleteIn terms 파전, it might be the consistency. If you make it with a little more liquid, you might be able to spread it more thinly.
Good luck!
Grace