One of my top 3 favourite food in the world, has got to be Korean!
I have pretty strong taste buds, thus what attracted me to Korean food is basically the combination of their sour and spicy food. ie; kim chi!
I'll save kim chi jigae (soup) for another day.
My sister found this recipe, and have kept it and used it ever since. It is by far one of the best I've tasted as I like my pancake a little chunky and crispy :)
Serves: 2 -4
Ingredients:
1 cup of chopped kimchi
3 tbs kimchi juice
2 tbs chopped onion
½ tsp salt
½ tsp sugar
½ cup flour (all purpose flour)
¼ cup of water
Instructions:
In a bowl, place chopped kimchi, kimchi juice, chopped onion, salt, sugar, flour, and water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy. Turn it over with a spatula or flip it.
Lower the heat to medium and cook for another 1½ minutes. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
2 tbs chopped onion
½ tsp salt
½ tsp sugar
½ cup flour (all purpose flour)
¼ cup of water
Instructions:
In a bowl, place chopped kimchi, kimchi juice, chopped onion, salt, sugar, flour, and water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy. Turn it over with a spatula or flip it.
Lower the heat to medium and cook for another 1½ minutes. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
p/s. Make sure you fry it till it gets golden, else it would not be crispy :)
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