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Kimchijeon I let my kimchi ferment until it’s nice and sour so this is kind of my little ritual after making a batch. People usually put thinly sliced pork, or I had a few with tuna in it which was pretty good. I just rolled with nothing extra today Ingredients: 1 c chopped sour kimchi 1 small yellow onion- sliced 3 green onions- sliced 1 c water 1 egg 1/4 c kimchi brine 1 1/4 c flour 1 tbsp sugar Fat pinch salt Sauce: I’m going to keep it real, I don’t usually measure this I just taste and adjust, but below is a rough measurement. 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp water 1 tbsp sugar 2 tsp toasted sesame oil 1 tbsp toasted sesame seeds Directions: Add water, egg, sugar, and salt to a bowl and whisk to combine. Add flour, kimchi, and both types of onions. Give it a good stir and set it aside for a couple minutes. Mix all ingredients for your sauce. Preheat a pan over medium high heat and add a fair amount of oil, enough to coat the bottom by about a 1/4 inch. Once the oil shimmers, add a heaping spoonful of your batter and spread it around to fill the pan. Let it cook for 3 minutes or so before taking a peek at the color and giving it a flip. Add more oil if needed and cook an additional 2 minutes. Now I usually give it another flip to get the first side crispier or get some more color. Remove from the pan and serve #food #kimchi
Duration: 59 sPosted : Tue, 16 Apr 2024 23:56:35Views
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