Kimchi pancakes (kimchijeon)

How to make kimchi pancakes. Full recipe on my website: http://www.maangchi.com/recipe/kimchijeon/

“Kimchijeon made with chopped kimchi”

Ingredients (for 2-4 servings):
Kimchi, onion, salt, sugar, flour, vegetable oil.

Directions:
1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.
2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

“Kimchi pancake made with whole kimchi leaves”

Ingredients:
Kimchi, ground pork, tofu, onion chives (or green onions), onion, salt, black ground pepper,sesame oil, egg, flour, grape seed oil.

Directions:
Prepare kimchi
1. Prepare 6-7 kimchi leaves (6-7 inches long — 16 cm) and ½ cup flour in a plate.
2. Coat both sides of each kimchi leaf in the flour by hand.
Make meat mixture
1. In a small bowl, add 2 tbs ground pork (or beef), 2 tbs tofu (after gently squeezing out excess water with a paper towel), 1 ts chopped onion chives (or green onion), 1 tbs chopped onion, a pinch of salt and black ground pepper, 1 ts of sesame oil, and mix the mixture well with a spoon.
2. Set aside.

Make the pancakes
1. Place 1 egg in a small bowl and add a pinch of salt. Beat it with a fork.
2. Add some of the meat-tofu mix on one side of a kimchi stem. Add some flour on top of the mixture.
3. Put some of the meat-tofu mix on the rest of kimchi leaves.
4. Heat up a non-stick pan and add some grape seed oil (or vegetable oil).
5. Coat each kimchi leaf with beaten egg mix and place on the heated pan.
*tip: the meat mixture should be bottom of the pan
6. When the bottom of the kimchi pancake turns golden brown (1 or 1½ minutes), turn it over and cook another minute.
7. Turn it over one more time and cook another 30 seconds before transfering it to a serving plate.
*tip: you can serve it as it is or cut it into bite size before serving

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