Crispy Kimchi Pork Pancake — Kimchi Pork Pancake Kimchijeon
Korean savoury pancake of aged kimchi and minced pork shallow-fried until crisp at the edges, served with a soy-vinegar dipping sauce and a small bowl of rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Chop kimchi finely; reserve 60ml juice. Slice scallions thinly. Mince pork shoulder. Whisk flour, eggs, ice water, 60ml kimchi juice, salt, pepper until smooth; fold in kimchi, pork, scallions. Whisk soy sauce, rice vinegar, sesame oil, sesame seeds for dip.
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, keep covered, rest 5 minutes until tender.
Fry
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering. Pour in half the batter, spread into a 25cm round 3mm thick, pan-fry 4-5 minutes until the underside turns deep golden and edges crisp. Flip once, add remaining oil around edge, fry second side 3-4 minutes until cooked through. Transfer to a board. Repeat with remaining batter and oil in the same skillet.
Rest and plate
Rest each pancake 60 seconds on the board. Cut each into 6 wedges using kitchen shears. Arrange wedges on plates, set dipping sauce alongside, serve rice bowls on the side.
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