Kimchi jeon

Ingredients · 4 servings

• 240 gAged kimchi, chopped
• 180 gFlour batter, plain wheat batter
• 60 mlKimchi brine
• 50 gGreen onion, sliced
• 80 mlWater, cold
• 3 tbspVegetable oil

Equipment

stovetop, measuring cup, knife, cutting board, mixing bowl, whisk, skillet, spatula, serving plate

Instructions

1. 1
   Prepare station

   Gather kimchi, batter, brine, water, green onion, oil, measuring cup, knife, board, bowl, whisk, skillet, and spatula. · 5 min

   What to look for: All ingredients measured and tools within reach

2. 2
   Mix batter

   Combine flour batter, kimchi brine, and cold water in the bowl until loose and pourable, with no dry streaks visible. · 3 min

   What to look for: Batter flows slowly from the whisk

3. 3
   Fold filling

   Add chopped aged kimchi and sliced green onion, then fold gently until every piece is coated in the pink batter. · 2 min

   What to look for: Kimchi and onion are evenly suspended

4. 4
   Heat skillet

   Heat vegetable oil in a wide skillet over medium high heat until it shimmers and a drop of batter sizzles at once. · 3 min

   What to look for: Oil looks glossy and moves easily

5. 5
   Fry first side

   Pour batter into the skillet and spread it thin with the spatula, then fry until the edges crisp and the underside is deep golden. · 5 min

   What to look for: Edges are lacy and browned

6. 6
   Flip pancake

   Flip the pancake in one confident motion and press lightly, cooking until the center sets and the second side browns. · 4 min

   What to look for: Both sides are crisp with dark golden spots

7. 7
   Serve hot

   Transfer the pancake to a board, cut into wedges, and serve immediately while the edges are crisp and the kimchi aroma is bright. · 2 min

   What to look for: Wedges hold together with crisp edges