How I Make Kimchi Fritters

When we say pancakes, we think of thise fluffly flatbread either topped with a simple syrup and butter or with fruits and whipped cream or with another pancake.

In Korea, when we say pancakes, it’s a different thing. Locally called jeon, Korean pancakes are savory fritters so, basically, they are meat, seafood or vegetables seasoned, coated with wheat flour and pan-fried.

I usually hear Pajeon, which is made of scallions and, sometimes, seafood, in Korean restaurants in our country. Kimchi is also a common fillings for Korean pancakes.

1. Prepare all the ingredients needed.

• 1 cup kimchi
• 1 tsp soybean paste
• 1 1/4 cup flour
• onion
• scallions
• 1 cup water
• 1/4 tsp salt
• Oil

2. Strain the kimchi vegetables from its juices.

3. Chop the vegetables, as well as, the onion and scallions.

4. Make batter by mixing flour, soybean paste, water, salt and the juice from kimchi.

5. Add the chopped vegetables back and the onion and scallions.

6. Pour on a pan with hot oil and fry.

7. Your Kimchijeon is now done and ready to be served.