I got to experiment making another anju (alcoholic side dish) called kimchi jeon (korean pancakes) recently when we had some friends drive all the way up from Oklahoma for a quick trip to Chicago and decided to swing by Madison ......full story at http://www.oliviajasonkim.com
- 2 cups kimchi, finely chopped
- 2 cups buchimgaru (Korean pancake mix)
- 1 cup of water
- 1/4 onion, finely diced
- dash salt and pepper
- 1/2 red and green chili pepper
- vegetable or canola oil
- 1 egg (optional)
- 1. Finely chop up the 2 cups of kimchi reserving liquid for the batter. Cut the onions in the same manner, cutting into small cubes is preferable. Finely dice the chili peppers.
- 2. Mix the kimchi, onion, half of the chili peppers, and water with the buchimgaru. Mix until thoroughly blended and a pancake-like consistency is achieved. Adding more water or buchimgaru might be necessary.
- 3. Add a generous amount of oil on a non-stick pan or skillet and wait until it reaches medium-high heat. Ladle the batter to fry in either one large pancake or several smaller ones, about 5 minutes or until slightly golden brown. If wanting a more aesthetic look, you can add a few chili pepper pieces in the center and then cook underside.
- 4. Transfer to a serving plate and enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.
- *Buchimgaru can be bought at your local Korean market, but it can be substituted with flour and some seasoning of salt and pepper.
|Amount Per Serving||%DV|
|Serving Size 311g|
|Recipe makes 2 servings|
|Calories from Fat 23||32%|
|Total Fat 2.58g||3%|
|Saturated Fat 0.74g||3%|
|Trans Fat 0.0g|
|Total Carbs 7.99g||2%|
|Dietary Fiber 2.1g||7%|