Monday, January 18, 2010

Kimchee Pajeon

I saw this Kimchee Pajeon recipe at Tastespotting and thought that it's easy enough for me to make on a lazy Sunday afternoon when I'm craving some spicy and sour snacks. It's not a heavy pancake and, since it's all vegetables, I assume that it's a pretty darn healthy snack. What do you think? Whatever it is, I'd like to thank A Table for Two for this delicious recipe.

2 cups all-purpose flour
1 cup Kimchee juice
1 cup cold water
1 egg
1.5 cup of napa cabbage Kimchee, roughly chopped
4 scallions, cut into 2-inch strips

  • Add flour, cold water and egg into a mixing bowl and stir until well mixed.
  • Add the Kimchee juice, scallions and Napa cabbage Kimchee into the flour and egg mixture and stir until well mixed. The mixture should be thick like a pancake mixture. If it's too watery, add a tablespoon of flour at a time until the right consistency.
  • Heat vegetable oil on a non-stick frying pan over a medium heat. Pour a cup of the batter into the pan using a ladle and spread it evenly across the pan.
  • Cook the pancake for 3-4 minutes until golden brown and crisp on one side, flip over and cook for another 3-4 minutes on the other side.
  • Repeat with the rest of the batter.
  • Cut into slices and serve it with a sprinkle of sea salt and scallion or more chopped Kimchee on top.

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