Fantastic Feasts and Where to Find Them: Kimchijeon

Hello everyone! It’s been awhile but here’s a tasty bite that could make a pretty fantastic feast, especially considering the cold temperatures we’ve had lately…

kimchipancake1

So without further preamble I present the rather easy and marvelously delicious: kimchijeon!

Jeon refers to many pancake-like dishes found in Korean cuisine that is commonly eaten as an appetizer or as food to go down with a nice bottle of beer. And it makes sense, especially considering the main component of this jeon dish is the ever beloved fragrant and spicy kimchi. It’s really a winning combination of fermented food products, famous for robust tastes, some pungent smells, and plenty of spice fried to a crisp golden pancake with a toothsome center and nice crispy edges.

Basically, it’s fun food to eat that hits on some of our weak points (Crispy crust, robust taste) and it’s rather fast to put together. And if you happen to have a ton of kimchi somehow lounging about in your fridge, it’s a good way to use it up and clear some space for new goodies!

So here’s how you can make a quick and satisfying snack that could beat the cold (If you’re into kicking it up a notch and all that)

kimchipancake2

Cast of Characters:

  • 2 Cups of flour
  • 2 Eggs, beaten
  • 1/2 Cup of water
  • 2 Cups cabbage kimchi (Or well, whatever you have — I had less than two cups of cabbage so I added in some radish kimchi; note that mellowed out the flavor considerably)
  • Salt
  • Oil for cooking (Oh and a nice, large pan is helpful too!)

Alright once you have your ingredients ready, let’s get to work!

  1. Chop your kimchi into bite-sized pieces–this technically might be an extra step but, I preferred to cut it to even out distribution in the batter
  2. Next mix all your ingredients in a bowl and let it sit for 10 minutes so the dough can do magical things while it rests–specifically, it will thicken up a bit, which is good!
  3. Meanwhile heat up a good, large pan until it’s hot, then dribble in a nice layer of oil. The key to a good kimchijeon in my opinion is to have crisp edges so make sure your pan is hot and your oil warm (But not smoking, that’s not good)
  4. When you’re ready on the stove, pour a layer of pancake batter and cook for 3-4 minutes until golden brown.
  5. Flip onto the other side and let it cook for 1-2 more minutes before plating!

Annnd that’s it! Serve it with some soy sauce on the side and you’re good to go! Actually of note, the  sauce I served with my kimchijeon is a Filipino mix of soy sauce, patis (vinegar), and garlic — so nope, not really authentic Korean but it was a darn tasty combo!

Annnnnd that’s all there is to this week’s Fantastic Feast! :’D Tune in next time when we’ll explore more tasty tidbits to cook up like a (semi) pro!

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Fenrir

A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place

Latest posts by Fenrir (see all)

Fenrir

A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place

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