入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Kimchijeon (Kimchi Pancake)
Sour, well-aged kimchi chopped into a quick batter and fried crisp — a five-minute pantry snack Koreans crave on rainy afternoons.
来源
食谱提供 Korean home kitchens · 🏠 家常菜
Korean home-style / 한국 가정식 — A pan-fried pancake that turns sour, well-aged kimchi into a crisp snack — part of Korea's broad buchimgae/jeon tradition and a classic rainy-day dish eaten with makgeolli.
Watch it being made · 3 videos
⏱ 20 分钟🍽 3 人份🔥 300 大卡🇰🇷 韩国🌶️
无乳制品
步骤
Chop the kimchi small and stir it with the flour, cold water, kimchi brine and chili flakes into a loose batter.
Fold in the green onion; the batter should just coat the kimchi, not drown it.
💡 A splash of kimchi brine instead of extra salt gives deeper, tangier flavor for free.
Heat a good film of oil in a pan over medium-high and spread the batter into a thin round.
Fry undisturbed 3–4 minutes until the edges lift and turn lacy and brown.
Flip, press flat, and crisp the second side another 2–3 minutes; slide out and cut into wedges.
💡 小贴士
- The older and sourer the kimchi, the better the pancake — this is the perfect use for a past-its-prime jar.
- Keep the batter thin and the heat high for crisp, not doughy, results.
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